I’m not big on bread, but for thanksgiving you have to have cornbread. My family has two types of cornbread. This version and then a pan fried cornbread which is just water and cornmeal fried using olive oil. Sounds simple but it is so delicious with greens. My nephew who tends to be a picky eater always requests that my mother make several corn cakes for him during thanksgiving.
We also have traditional cornbread, which I love making in a cast iron skillet. It just taste so much better when it’s baked in a cast iron skillet. The crust around the outside comes out perfect and I prefer a pie slice rather than a square slice or muffin. That is oddly specific I know, don’t judge me lol. Anywho, you can bake it in whatever you want it will come out great either way.
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| Tip: Save your butter milk by portioning out what you're not using by freezing ziplock bag. |
What you’ll need
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Preheat oven to 375 degrees F. Grease your pan. Use olive oil or butter. If you are using a cast iron skillet pop the greased pan in the oven to warm once the oven is hot until you are ready to pour in the batter for baking.
Melt the butter in a pot on low/medium heat. Remove from heat and stir in sugar. Add eggs and beat until well blended. Make sure mixture not too hot! You don't want the eggs to cook. Combine buttermilk with baking soda and stir into mixture in the pan. Stir in cornmeal, flour, and salt until well blended and no lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool a bit before serving.
If you have questions about what you should cook for any occasion let me know! Leave a comment below or shoot me an email.
Brownbelle’s Thanksgiving Menu
- Turkey Roulade
- Cast Iron Cornbread
- Holiday Spiced Sangria
- Sage Sweet Mashed Potatoes
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