Thanksgiving Corn Bread
Cranberry Cornbread, Skillet Cornbread and Cheese Cornbread Recipes
It doesn't have to be Thanksgiving to enjoy a good harvest feast, with home-baked corn bread served hot along side.
Today is Thanksgiving here in Canada, and the perfect time of the year to try some new home-made recipes for your family feast. Corn bread is a nice change from regular white buns or biscuits with your turkey. Lots of great flavour and hearty texture. Even if you're not an expert baker, corn bread is a quick and easy dish to make.
Skillet Corn Bread
A very simple corn bread, that will cook up fast and with little effort.
- 2 cups corn meal (self-rising, see below)
- 2 ½ cups buttermilk
- ½ cup flour (self-rising)
- 2 eggs
- 2 tbs vegetable oil
- ½ cup grits
- Dash of baking soda
Preheat oven to 350F. Stir ingredients together in a large mixing bowl. Heat a large pan or skillet with about a tablespoon of oil. Pour batter into skillet and bake in the oven for 35 minutes.
If you don't have self-rising corn meal, use 2 cups regular corn meal along with 2 tbs baking powder and 1 tsp salt.
Cranberry Cornbread
If you are serving cranberry stuffing with your turkey, this would be the perfect compliment. It's not overly sweet, so it won't feel like a dessert.
- 1 cup sugar
- ½ cup butter
- 2 eggs
- 1 cup cornmeal
- 1 ½ cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 ½ cups buttermilk
- 1 cup fresh cranberries, coarsely chopped
Preheat oven to 375F. Cream together sugar and butter in a small bowl. Add eggs and stir well. In another mixing bowl, stir flour, cornmeal, salt and baking powder. Add flour mixture to creamed butter, along with the butter milk. Fold cranberries into the batter (you can use dried, if there are no fresh berries around).
Pour into a 9-inch baking pan (greased) and bake for 40 – 45 minutes. A toothpick in the middle should come out clean. Slice into squares and serve while still warm.
Cheese and Green Onion Corn Bread
Well, after one sweet cornbread recipe, here is one for a more savory taste.
- 1 cup cornmeal
- 2 cup flour
- ¼ cup sugar
- 2 eggs
- 4 tsp baking powder
- 1 cup milk
- ¼ cup butter
- 1 cup shredded cheese (sharp is best)
- 4 tbs green onion, chopped fine
Preheat oven to 400F. In a mixing bowl, combine cornmeal, sugar, flour and baking powder. In a small bowl, whisk eggs, milk and butter together. Stir the whisked mixture into the dry ingredients until just moist. Fold in the shredded cheese and chopped onion. If you don't have green onions or scallions, use regular yellow onion.
Pour batter into a large baking pan (13"x9"x2") and bake for 20 minutes, until the top is nicely browned. Slice and serve warm.
