Cornbread – A Must at Our Thanksgiving Table
My wife does most of the holiday cooking because she is a lot more organized than I am.
She’ll go through one of my cooking magazines and find a complete menu to serve, shop for all the ingredients and start cooking. For example, this year we are having two Thanksgivings.
One with a couple of friends from out of town on Wednesday and one with my wife’s family on Thursday. So she found a menu for a “Smaller Thanksgiving” in the November issue of Bon Appetit.
I’m not sure how much of it I’ll get to photograph and post, but here is the cornbread recipe she prepared last night.
- 1⅓ cups coarse stone-ground yellow cornmeal
- 1 cup unbleached all purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 cup buttermilk plus 2 tablespoons
- 9 tablespoons unsalted butter melted
- 1 large egg plus 1 large egg yolk, beaten to blend.
- Mix the cornmeal, flour, sugar, baking powder and salt in a bowl.
- Add the buttermilk, the melted butter and beaten eggs. Stir everything together until smooth. This now has to stand for 30 minutes so the cornmeal can absorb the liquids. Now's a good time to preheat the oven to 375° F.
- Grease the pan with some butter or spray oil and pour the batter into it. Bake the bread until the edges turn brown and test it with a toothpick by sticking it into the cake. If it comes out clean you are done. This should take about 40 minutes.
- The bread needs to rest for at least 5 minutes before taking out of the pan. Let the bread cool on a rack so air circulates all around it if you have one.
- You can make this bread 2 days before you are going to use it. Just be sure to wrap it up tight and store at room temperature. When ready to use, cut it up into serving sizes. This is a great bread to use to sop up some of that turkey gravy left on the plate.