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!
For 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!
One package of corn bread mix
1 cup of eggnog
1/4 cup of sugar
1/2 cup of Texas Grown Pecan Halves
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.