Recently I was reading about the different mixes of grains (mash bills) that are turned into bourbon and other whiskeys. They usually start with a mix of corn, wheat, barley, and/or rye that are fermented with yeast and distilled, then aged. Different brands have different ratios of the different ingredients.
The mix of grains reminded me of a recipe for cornbread. So I decided to bake some cornbread with the same ratios of grains and see how it turns out.
I found a family recipe for cornbread:
- ¾ cup wheat flour
- 2 cups cornmeal
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 3 eggs
- 1 T oil
- 2 cups buttermilk
This recipe was a good starting point, but I wanted to make two small batches of muffins as an experiment so I could compare different versions easily. First, I divided the recipe into thirds to use only one egg. Then I calculated the quantity by weight of the wheat flour and cornmeal in the original recipe, which added up to a total of 120 grams of flour. Then, I calculated the amount of corn, wheat, rye, and barley to substitute for the ratio of each specific brand.
I bought rye flour at a regular grocery store, and then found barley flour at Desi Brothers Indian grocery store. I already had cornmeal, stored in the freezer because we don't use it very often.
For the first batch, I followed the mash bill of Woodford Reserve bourbon. That worked out to be 86g corn, 22g rye, and 12g barley.
For the second batch, I used the mash bill of Maker's Mark: 84g corn, 19g wheat, and 17g barley.
General Recipe
- ~120 grams total [grain]
- 2.4 grams (1/2 tsp) baking powder
- 1 gram salt
- 1 gram baking soda
- 1 egg
- 5ml (1 tsp) oil
- 160ml (2/3 cup) buttermilk (or milk+buttermilk powder)
Each recipe could probably make 6 muffins. I filled 7 1/2 because I didn't know how much they would rise. I baked this at 395°F/200 °C for about 15 minutes (I actually forgot to set a timer but the toothpick came out clean).
I compared the two batches, and I honestly couldn't tell much of a difference. They both taste like normal corn muffins to me. My mom instantly detected the taste of rye, which makes sense because she doesn't usually like rye bread.
To finish the muffins with another tie-in to bourbon, I made brown sugar bourbon butter sauce to put on top.
- 2 parts brown sugar
- 2 parts butter
- 1 part bourbon
Melt butter and stir in brown sugar. Then add bourbon.