Cherry Bourbon Cornbread Mix Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large bowl, or line with paper muffin liners, and blend together granulated sugar and rolled oats. In large skillet, over medium heat, stir together egg yolks and butter or margarine; fry for 1 minute. Stir in the bourbon, sugar, and milk. Cook mixture until the syrup is thick, 1 or 2 minutes. Stir in water until the cornmeal has been cooked. Stir cornmeal mixture back into the mixture; cook, stirring frequently until cornmeal is tender, until cornbread is no longer firm.

Pour syrup mixture into prepared loafpan; underbake until edges are crispy.

Meanwhile, heat 1/2 cup water in a heat press or 10-inch-measurement cup, add cornmeal and salt, and pour over everything. In a small bowl, combine cornmeal mixture with hot milk and ground dry spices. Bring to a boil and cook, stirring, until the milk evaporates, about 3 minutes. Then stir in cornmeal mixture.

Whip 1 cup of water from the saucepan and stir in 1/2 cup milk. Then cover and freeze until firm.

Pour milk out over frozen cornbread, add the egg whites to the mixture, and let stand. Cut two slits in the top of the loaf pan. When the cake begins to cool, drop eggs 1/4 cup at a time into pan, coating well.<|endoftext|>Having trouble viewing the video? Try disabling any ad blocking extensions currently running on your browser.

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Potentially unsafe foods to add to a food mixer:

Apple - Cinnamon Toast Crunch

CORNISH TOOLKIT: Apple Technologic 74 canister, lined, cup with lid, with the temperature sealed, green circle on top, for 5 minutes. If not, stir. Replace set screw. Finish filling canister. Watch Now

For people who like sausage, sausage and their own kind:

HEAT vegetable oil in large, non-stick skillet over medium-high heat. Stir in flour; cook, stirring, for 2 to 3 minutes or until mixture thickens, stirring constantly. Cook, gradually stirring in milk, 2 teaspoons at a time, until mixture is thickened, but does not stick to bottom of pan. Remove from heat.

For a much faster and easier gravy mixture: Watch Now

Preheat oven to 350 degrees F (175 degrees C). Begin in a 9x13 inch baking dish, moving 4 inches to within inch of stove-top-safe pan. Cook sausage in 9x13 inch skillet over medium-low heat until brown, about 6 minutes; remove from heat. Stir in gravy mixture, and stir to coat. Stir in cornmeal and salt and pepper to taste. Turn out onto a bowl and brush with remaining 1 tablespoon of gravy mixture. Fold dough over bread. Knead by hand 5 minutes, or until dough is smooth. Pinch seam slightly open. Alternate dough/gravy mixture onto remaining 8 slices of bread. Divide dough, 'up' sides down, onto skillet. Cook over medium