One more week until the best (eating) holiday of the year is here….THANKSGIVING!!!
Are you making Thanksgiving dinner this year or visiting relatives that are hosting? Most cases, some of us will be making a wonderful roasted turkey or preparing some tasty side dishes or just eating lots of good food. I do not host Thanksgiving dinner because it’s my Aunt’s favorite holiday day, and her bacon-wrapped turkey is soooo juicy and tender that it’s hard to argue otherwise. (I’m hoping to host it someday for the family). Although, I do host a wonderful pre-Thanksgiving dinner every year with my college friends and this was the first year that I did not cook a turkey. My husband won the Iron Chef Turkey challenge from last year and I let him prepare the turkey again this year.
We have a potluck style dinner where everyone brings a side dish to pass. It was one of the biggest dinners that we had to date and had about 30 people over for dinner. It was nice to enjoy the party and talk with my guests and not run around crazy cooking up several dishes (I did some minor running around getting the side dishes warmed up but that’s my cooking nature). I did prepare the stuffing and gravy as my side dishes to pass. This post will be a two-part because the first step to preparing my stuffing is making the cornbread. This southern style corn bread from Cat Cora is a perfect for stuffing because it was crumbly and not too dry and not sweet at all. Enjoy a nice chunk of this southern corn bread with honey butter or in your favorite bowl of chili or in your Thanksgiving stuffing!
Southern Corn Bread
Adapted from Cat Cora’s Classics with a Twist
Ingredients: 5 tablespoons unsalted butter, plus more for the pan 3/4 cup all-purpose flour 3/4 cup yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup buttermilk 2 eggs 1/2 can creamed corn
Preheat the oven to 425 degrees and place the cooking rack in the middle. Butter an 8×8 or 9×9 square baking pan. In a small pan over medium heat, melt the butter. (Alternatively, melt butter in microwave on 15-second intervals). Set aside to cool. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In the bowl of the KA mixer, whisk together the buttermilk, creamed corn and eggs. Add the melted butter to the mixture. Slowly incorporate the dry ingredients with the wet ingredients. Pour batter into the prepared pan. Bake for 20 to 23 minutes or until the cornbread begins to brown. Cool for about 10 minutes prior to serve. Enjoy!
Review: I love cornbread smothered with honey butter with a big bowl of pumpkin chili on the side or in Ree’s Thanksgiving stuffing. Either way, this corn bread is easy to prepare and easy to polish off with seconds. You’ll be wishing you made a double batch. Make sure to look for tomorrow’s post on my Thanksgiving stuffing!