How do you turn ordinary everyday cornbread into Christmas Cornbread? Add a little bit of eggnog, apple butter, and Christmas spirit.
Am I the only one that over-plans around the holidays? Between decorating, wrapping, baking, and attending all of the holiday activities and parties, there just doesn’t seem to be much time left over for anything else. It’s a rare moment when I get the chance to do my absolute favorite Christmas thing, which is to sit in front of the television watching every new Christmas movie on the Hallmark Channel.
The only thing better than totally being a lazy-ass couch potato is being a lazy-ass couch potato with a piping hot bowl of chili and a big ol’ hunk of cornbread in front of them, surrounded by shining Christmas lights. During moments like those, I realize why I take so much time decorating, wrapping, and baking. It gets me into the holiday spirit. If cornbread can do all of that, well I think that’s well worth the little bit of time it took to make a batch of it. And unlike wrapping gifts, baking cornbread doesn’t end with me chasing a cat all around the house, trying to “steal” back a Christmas bow, which they are insistent on keeping forever because it’s fun to chew on.
P.S. This recipe totally came about because I was too much of a lazy-ass couch potato to make a trip to the market. I needed buttermilk and applesauce; I made do with eggnog and apple butter. I’m not ashamed. If anything, I’m amazed that my laziness paid off. This is truly a unique and inspired holiday version of cornbread. One that I hope to make a tradition.
Ingredients:
- 1 1/2 Cups Eggnog
- 1 Teaspoon Lemon or Orange Juice
- 1 1/2 Cups Yellow Cornmeal
- 1 1/2 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 3/4 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 6 Tablespoons Unsalted Butter, Melted
- 1 Cup Apple Butter
- 1/4 Cup Granulated Sugar
- 3 Eggs
Directions:
- Preheat oven to 375 degrees.
- Mix the eggnog and the juice; set aside for 5 minutes.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt; set aside
- In a small bowl, combine the eggnog mixture, melted butter, apple butter, sugar, and eggs.
- Stir the wet ingredients into the dry, just until incorporated.
- Pour the cornbread batter into a buttered 9×13 metal cake pan.
- Cook for 20 to 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
Suggestions:
- I have used both lemon and orange juice in this recipe. You can use either; their acidity helps lend a buttermilk consistency to the eggnog used in this recipe, and will not result in a huge difference in taste.
- Serve alone or with butter.
- Allow the cornbread to cool for 15 minutes before serving.
- This cornbread is sweet and moist, but if you want it even sweeter you can serve it with honey drizzled over the top.
- If you don’t have apple butter available, you can replace it with applesauce.
Improvements:
- Add dried cranberries to the cornbread batter.
- Add orange zest to the cornbread batter.
- Serve the cornbread with additional apple butter spread on top.
- This cornbread tastes great with this Christmas Chili.
Ingredients:
- 1 1/2 Cups Eggnog
- 1 Teaspoon Lemon or Orange Juice
- 1 1/2 Cups Yellow Cornmeal
- 1 1/2 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 3/4 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 6 Tablespoons Unsalted Butter, Melted
- 1 Cup Apple Butter
- 1/4 Cup Granulated Sugar
- 3 Eggs
Directions:
- Preheat oven to 375 degrees.
- Mix the eggnog and the juice; set aside for 5 minutes.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt; set aside
- In a small bowl, combine the eggnog mixture, melted butter, apple butter, sugar, and eggs.
- Stir the wet ingredients into the dry, just until incorporated.
- Pour the cornbread batter into a buttered 9x13 metal cake pan.
- Cook for 20 to 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
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