Eggnog Cornbread with Candied Pecans

I’ve been playing around with eggnog a lot this year. It’s a flavor that I have never really gotten into to be honest. But this year I decided to change my tune a little and see what I could come up with. A culinary stretching exercise if you will, to get my into this beloved holiday flavor. I did Mini Eggnog Pies and those were a huge hit, so I decided that the rest of the eggnog just couldn’t go to waste. Enter Eggnog Cornbread. Heyo! Cornbread isn’t just for Thanksgiving y’all! The eggnog gives the mealy bread a nice lift and the candied pecans make it almost a dessert!

Eggnog-Cornbread_Natalie-Paramore-slice-2For this post, I partnered with my friends at H-E-B to use these Texas Grown Pecan Halves to top off this mighty fine holiday treat! One thing I love about this recipe is how few ingredients you need. If you need a last minute treat to take to a family gathering… here you go! Eggnog Cornbread works great as a sweet side dish or even with ice cream! Heck yeah, do it!

Eggnog-Cornbread_Natalie-Paramore-ingredientsFor this recipe, you’ll need:

One package of corn bread mix

One egg

1 cup of eggnog

1/4 cup of sugar

1/2 cup of Texas Grown Pecan Halves

Eggnog-Cornbread_Natalie-Paramore-mixturePre heat oven to 425 degrees.

Eggnog-Cornbread_Natalie-Paramore-eggnog-pourCombine the cornbread mix, egg and 3/4 cup of eggnog in a bowl.

Eggnog-Cornbread_Natalie-Paramore-mixMix that all around.

Eggnog-Cornbread_Natalie-Paramore-stirSpray a tin with non-stick spray. Spread the cornbread into the pan. It will be think and that is ok. You also make these in a small baking dish, round pan or muffins. Up to you!

Eggnog-Cornbread_Natalie-Paramore-sugarUsing the same bowl (less dishes people!), add the pecans and sugar.

Eggnog-Cornbread_Natalie-Paramore-eggnogAdd the remaining 1/4 cup of eggnog to the pecans and sugar.

Eggnog-Cornbread_Natalie-Paramore-pecansMix that all around until they are nice and coated.

Eggnog-Cornbread_Natalie-Paramore-unbakedSpread the pecans on top of the cornbread. Bake for 12-15 minutes.

Eggnog-Cornbread_Natalie-Paramore-panOmg this smelled sooooo good while it was baking!

This is a great last-minute recipe because it doesn’t take long at all to bake. You can grab the ingredients at the store, go home make and bake this in less than hour! That’s what I’m talking about! Get one of those festive recyclable holiday bread dishes from the holiday aisle and you can take this to your party and never have to worry about bringing your dish back home.

Eggnog-Cornbread_Natalie-Paramore-overheadWho is ready for some holiday baking?

Eggnog-Cornbread_Natalie-Paramore-slice-with-panThis recipe is definitely one that I am going to keep around for future holidays. Hope you all enjoy!

Brown Sugar Pecan Risotto

I’ve already had 3 songs about rain play on my Pandora station this morning… coincidence? Is Pandora linked up with the local weather station? Hhhmmm haha I’m such a conspiracy theorist!

In light of the slighty cooler weather and my current obsession with pasta… today I give you Brown Sugar Pecan Risotto. It’s surprisingly easy and great for breakfast or dinner! You can make it for your Momma this Sunday for Mother’s Day!


You’ll need:
Arborio Rice
Ricotta
Vegetable Broth
Brown Sugar
Pecans
Olive Oil


Add about a cup of arborio rice to a large stock pot. Have the fire on about medium.


Chop up about 3/4 a cup of pecans. I got roasted and salted ones. Plain would also work but I don’t suggest using any that are candied for this recipe.


Add the chopped pecans to the pot.


Add 2-3 tablespoon of olive oil.


Stir that all up. Continuously stir on medium-low heat for about 2 minutes.


Add about 1/2 a cup of brown sugar. Stir that in. Then slowly begin adding in 1/2 a cup of vegetable broth

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at time. Stirring continuously until it is absorbed then add 1/2 cup more until you have added about 3 1/2 cups or the liquid is absorbed and the risotto begins to become creamy.


After the last of broth is absorbed, add 3/4 cup of Ricotta. Stir that in until completely blended. Do a little taste test before serving… need more brown sugar? Maybe a little salt? Add just a sprinkle of either blend then taste again until you it suits you.


Top with whole pecans and serve! Delish!

I served this up as a side dish to Sweet and Spicy Salmon.

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