To be honest, I think this is one of my all-time favorite recipes!
The flavor combinations in this cornbread are beyond compare..something about the Egg Nog, Nutmeg, and Rum Butter that take this over the top!!
You just have to give it a try this holiday season, either as a side dish, or as a dessert. Or anytime you want to take your side dish to another level! You won’t be sorry!
I never knew that a simple box of Cornbread Mix could prove to be so incredible! Or that it was capable of absorbing the massive amounts of delicious ingredients, that I added to it! 🙂
Don’t let the entire stick of butter scare you off…if you only make this once a year, you’ll be just fine!
Besides, it’s the Holidays and diets are off limits!
What you’ll need:
1 box of Cornbread mix
Egg Nog (enough to replace the liquid measure of your box instructions)
1 tbsp. Nutmeg
The Rum Butter:
1 Stick of butter (soft)
1/2 cup Rum
1 cup Sugar
The Rum Butter, in action.. as it’s melting! ~So beautiful! 🙂
?Mix the Cornbread according to the box instructions, however replace the wet ingredient with the Egg Nog!
Stir the Nutmeg into the batter, and bake until firm and golden!
While it’s baking, mix up the Rum Butter topping!
In a bowl blend the butter, sugar and Rum together, as best as you can..it won’t be smooth, but that won’t matter because it will melt down into the cornbread anyway!
While the Cornbread is still warm, poke holes evenly throughout it with a knife, and “frost” the top of it with the Rum Butter mixture, just pour all of it onto the Cornbread and smear it around! It will melt down into all the holes!
Soaked with goodness!
Serve warm, as it will be drenched, and dripping in the Rum Butter!! The Cornbread mixed with the Egg Nog is a totally indescribable flavor sensation, sent over the edge with the Rum Butter!