♠ Southern Comfort Yellow Cornbread Recipe With White Chocolate Morsels ♠
Cornbread combined with the smooth-drinking whiskey created by M.W. Heron in 1874 and born in New Orleans,
with just enough white chocolate morsels to provide a bite of overwhelming sweetness. Enjoy with hot
Cappuccino. Alcohol should only be consumed by non-pregnant adults of legal drinking age without underlying
medical conditions and in a responsible manner. Don't pour bourbon into a pan directly or over open flame.
Oven times may vary.
Whisk wet and dry ingredients separately, combine lightly, do not overmix, bake about one (1) hour until
golden
Dry Ingredients:
1 cup of Organic Coarse Yellow Cornmeal
2 cups of Bob's Red Mill Organic Whole Grain Corn Flour 1/4 cup of White Chocolate
Morsels 5 tsp of Sugar in the Raw Granulated Sugar 5 tsp of Organic Brown Sugar 1
tsp of Baking Powder 1/2 tsp of Baking Soda Single Pinch of Smoked Paprika powder
A Trace of Cumin 1 tsp of Organic Raw Honey 1 tsp of Pink Salt
Wet Ingredients:
1 3/4 cup of Organic Valley Buttermilk (Or make your own Buttermilk: 1 tbsp white vinegar and enough
whole milk to reach 1 cup let sit until it slightly curdles, five or ten minutes) 2 large free-range
eggs (egg whites); separate the eggs while cold, bring egg whites to room temperature and whisk at low-medium speed until
frothy 1/2 cup (8 tablespoons) melted Kate's from Maine Butter 1/2 (8 tablespoons) cup
of Southern Comfort (Orignaal) Liqueur
Directions:
In a large mixing bowl dry ingredients and mix well.
In a separate mixing bowl, combine wet ingredients and mix well.
Add mixed wet ingredients to mixed dry ingredients and mix well until no more dry flour is visible. It should appear
thicker than pancake batter.
Do not overmix
Cornmeal is a highly absorbent. Let your batter rest on the counter for one (1) hour before baking.
Preheat oven to 325°F (162°C). Heat the 9-inch cast-iron skillet in the oven. Grease the
cast-iron skillet with butter, watch for the butter to shimmer rather than smoke. Butter’s smoke
point is roughly 320–350°F (160–175°C). To avoid overheating, test the pan temperature by adding a
few drops of water. If the water droplets bead and slide, the skillet is ready; if the droplets sizzle
or pop, the skillet is too hot. Once greased, scatter half of a teaspoon of dry corn meal on the bottom.
Pour the batter into the heated, greased cast-iron.
Bake in the center rack, until a wooden skewer inserted in centre comes out clean and dry, about one (1)
hour, oven times may vary.
Allow to cool for 10 minutes before turning it out of the pot to slice and serve with
butter.
