4th Day of Quaff-mas! 🌽🍻🎄
Corn Crusher
5.5% ABV, 15 IBU
A crisp and refreshing, medium-bodied with a rich mouthfeel. The moderate hop bitterness complements the mild hints of corn that linger through the dry finish.
Seasonal Availability: Rotational (subject to availability)
Packaging Options: Bottled 4-pack & Draft
Christmas Kernel
Beer Cocktail Mixing Guide
Duration: 5 min | Yields one (1) 12.5oz cocktail
- 10oz Corn Crusher
- 1 oz corn whiskey
- 1 oz fresh orange juice
- ½ oz simple syrup
- Dash of orange bitters
- Garnish with fresh rosemary sprig
- In a glass, add the corn whiskey, orange juice, simple syrup, and orange bitters. Stir until fully combined.
- Add beer to glass while stirring gently.
- Garnish with fresh rosemary.
Print the Christmas Kernel Recipe Card!
Cast-Iron Cornbread
Baking with the Beer of the Day
Prep Time: 10 min | Bake Time: 25 min | Cool Time: 5 min | Yields 8 servings
- 1½ cup yellow cornmeal
- 1½ cup all-purpose flour
- 2 tbsp baking powder
- 2 tsp salt
- 1 cup half & half
- 4oz Corn Crusher
- 2 eggs
- 4 tbsp butter
- 2 tbsp golden sugar, granulated (optional)
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Add the 4 tablespoons of butter to the 10.25” cast-iron skillet.
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Preheat cast-iron skillet with the butter in a 425°F oven until butter is fully melted and slightly toasted.
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Blend all the dry ingredients together in a bowl. Set aside.
Optional: If you’d prefer a sweeter cornbread with a muffin texture, add the granulated golden sugar to the dry ingredients.
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Mix the wet ingredients in another bowl.
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Once the skillet in the oven has been pre-heated and the butter is just starting to brown toast, pour the wet ingredients into the bowl with the dry ingredients and blend well.
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Remove the hot skillet from the oven.
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Pour all the batter into the middle of the hot skillet and spread it as evenly as possible. The edges will bubble up from making contact with the hot butter.
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Return the hot skillet with the batter to the 425°F oven and let bake for about 25 minutes or until the top becomes a toasted golden brown.
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After 20-25 minutes, test the center with a knife or skewer. If the utensil comes out clean, proceed to the next step. If there is still some wet batter on your utensil, bake for 1-2 more minutes.
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Remove the cornbread from the oven and let the cornbread cool for 5 min before serving.
Print the Cast-Iron Cornbread Recipe Card!
