Savory Corn Bread

What I didn't know before I made this: Corn bread in the US is usually sweet.
This recipe from BakeWise by Shirley O. Corriher is the second corn bread recipe I tried and, as the first one, it is not sweet. So I was quite surprised to find out that this is not the "normal" corn bread.

1 cup cornmeal
1 tsp salt
1/4 tsp pepper
1/2 tsp nutmeg
1/4 tsp cayenne pepper
2 cups milk, hot
4 tbsp butter
3 eggs
1 cup whipping cream
1/2 tsp baking soda or 2 tsp baking powder
1 cup grated Parmesan
Mix cornmeal, salt, pepper, nutmeg and cayenne pepper. Add hot milk while stirring constantly to avoid lumps. Add the remaining ingredients.
Bake at 350F / 180C for

This particular recipe has way too much nutmeg for my taste and if I make it again I will probably leave it out all together. Apart from that I liked it with stew and soup!

Eggnog - second try

I tried making the eggnog again.

Again I had to sift the eggnog so that it was smooth. I think it was the cinnamon that clotted in/with the milk during the heating process. But I am also wondering if it could be because I used coconut sugar instead of white sugar although I don't see why that would happen.

Next time (for New Year's Eve!) I want to try starting to heat the milk up after I have already started to whisk the egg yolks and sugar, I hope to better control the heating process that way. Also, I want to try adding the cinnamon to the egg mixture so that it is not heated up with the milk. Just in case I bought a proper sieve, though :)