I pictured this recipe as part of a serving accompanying an at-home poker game, for some reason. It’s good for picking at randomly. You can choose to use this recipe to serve guests as a small bite with dip, as we’ve done here. Or, traditionally, set out in triangular shaped wedges with butter to start off a dinner party. Whatever you choose, the flavors in this are perfectly matched.
If you love the idea of kicking in the shots of cognac and rum in this recipe, I’ve got a bunch of other recipes that so the same in my party theme Alcohol Infusion.
MAKES 55 BITES OF CORNBREAD
PREHEAT OVEN 375ºF…COOK THE BACON
4 strips bacon
In a microwave, between paper towels, cook bacon strips about 4 min or so, until very crisp. Crumble bacon into bits when cool.
MIX DRY INGREDIENTS FOR BATTER
1 CUP yellow cornmeal
1 CUP flour
1 TB baking powder
1 tsp salt
1/2 tsp chili powder
In a large bowl, add all ingredients and combine.
MIX WET INGREDIENTS FOR BATTER
1 1/4 CUPS buttermilk
1/4 tsp baking soda
2 TB rum
1 TB Grand Marnier
1/4 CUP olive oil
2 TB cane sugar
1 large egg
In a small bowl, pour buttermilk, stir in baking soda and spirits. In a medium bowl, whisk oil, sugar and egg. Add the buttermilk mix, and whisk to incorporate.
Add wet ingredients to dry, do not over mix.
MAKE THE CORNBREAD
2 1/2 TB butter
Melt butter in 11-inch oven-proof skillet. Pour batter into the hot skillet and place in oven. Bake until top is golden brown, about 25 min. Let cool.
MAKE THE COGNAC BUTTER DIPPING SAUCE
4 TB butter
1/2 CUP cognac
1/4 CUP Grand Marnier
Over a low flame in small pot, melt butter, add spirits. Simmer for 15 min.
When cornbread has cooled, cut into small cubes. Spear with picks and serve with a small ramekin of the Cognac Butter Dipping Sauce.
See more intoxicating recipes for alcohol-infused nibbles in 09 Alcohol Infusion