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Cornbread with Bourbon

Yields1 Serving

 2 large eggs
 ¾ cup evaporated milk or heavy cream
 2 cups corn
 2 cups cream corn
 2 tbsp unsalted butter
 2 tbsp dark brown sugar
 2 tbsp cornstarch with 2 tablespoons water
 ½ tsp nutmeg
 3 tbsp Bourbon
 ¼ tsp salt
 ¼ tsp pepper
1

Bake at 300 degrees for 45 Minutes in a 1 quart, buttered dish.

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