Skillet Cornbread with Maple & Bourbon Recipe

Cornbread is the best excuse to eat cake alongside your dinner. This is a slightly sweet, skillet cornbread recipe sweetened with maple syrup and boozed up with a splash of bourbon!

The first shot at this recipe was an EPIC failure. I’m talking trash worthy cornbread. I added cinnamon (just didn’t jive), not enough maple syrup, and WAY TOO MUCH bourbon. I love bourbon, but it was like inhaling bourbon fumes in every bite. I could eat it, but Patty could barely stomach it. Lesson learned, a little bourbon goes a long way.

This cornbread recipe has subtle maple and bourbon flavor. Think of your typical cornbread recipe with a little more caramel and darker flavor.

Here’s What I learned About Making Skillet Cornbread

• Buttermilk makes for better cornbread. It tastes better and it’s more moist than using whole or skim milk.
• You can use butter or oil at the fat. Oil tends to make the cornbread more tender and cakey. I thought butter yielded a solid result that was moist enough without being sticky or too crumbly.
• Around 1/3 cup of maple syrup is the sweet spot for slightly sweet cornbread, while remaining traditional cornbread sweet index. I used 1/3 cup + 1 tablespoon of pure maple syrup, but I could be convinced to probably add an extra tablespoon next time.
• I used 2 tablespoons of bourbon, which adds a subtle bourbon essence, I wouldn’t use more than 3 tablespoons unless you want to breathe gasoline. A dark spiced rum would be really interesting too.
• Topping cornbread with honey and butter turns it into an addictive narcotic.
• This would go awesome with roasted bacon brussel sprouts.

Skillet Maple Bourbon Cornbread Recipe

• Author: Shawn Williams
• Prep Time: 15
• Cook Time: 20
• Total Time: 35 minutes
• Yield: 1 loaf
• Category: Baking
• Cuisine: American

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Ingredients

• 1 cup unbleached all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/3 cup + 1 tablespoon pure maple syrup
• 1/4 cup melted butter**
• 2 tablespoons bourbon
• 1 large egg

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Instructions

1. Preheat oven to 400 °F. Grease a 8 or 9 inch cast iron skillet.**
2. In a medium-sized bowl, whisk together flour, cornmeal, baking powder, and salt until combined.
3. In a small bowl, whisk together the buttermilk, maple syrup, melted butter, bourbon, and egg.
4. Add the liquid mixture to the dry ingredients and stir just until combined/moistened, do not over mix.
5. Pour the batter into the skillet and bake for about 20 minutes or until top of cornbread is lightly browned and a toothpick inserted into the center comes out clean.
6. Serve warm with butter and honey.

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Notes

Can also use a 8×8 square or 9 inch round baking pan.

Can substitute with 1/4 cup vegetable or canola oil.

Keywords: skillet cornbread, cornbread recipe, maple bourbon cornbread

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