Cornbread
1 stick of butter, melted
2 eggs
1 c buttermilk
1 c flour
1 c yellow corn meal
2/3 c Bourbon Smoked Sugar
1 tsp baking soda
1/2 tsp salt
Heat oven to 375. Grease a 9 inch cake pan with butter. Set aside.
Quickly stir eggs into the melted butter. Make sure the eggs do not clump. Add in buttermilk. In a separate bowl, whisk together all of the dry ingredients. In three additions, add the dry ingredients into the buttermilk mixture. Whisk for about 30 seconds. Pour the mixture into the pan. Bake for 30-40 minutes-- until the edges are just slightly brown, and the bread springs back up if you press down on it. Turn the pan upside down, and let the bread cool on a cooling rack.
Benedictine
1 cucumber, peeled.
2 sprigs of fresh dill
8 oz cream cheese
1/2 TBS Bourbon Smoked Salt
1/2 TBS Bourbon Smoked Pepper
1 TBS mayonnaise
1 garlic clove
1/2 TBS grated onion
Pare, grate ad drain the cucumber. In a food processor, process the cucumber and all other ingredients.
To toast the cornbread:
Set your oven to broil on high. Cut a slice of the cornbread in half. Broil for 30 seconds-1 minute. Spread with benedictine. Enjoy!
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