I can’t believe Thanksgiving is days away. Last year, I knew what I was going to make weeks in advance. This year, the holiday crept up on me and I literally just settled on two dishes to bring to the table.
I’ll be cooking for a small crowd. While Jason and I often spend Thanksgiving in Washington with his family, we’re skipping the trip since Pat and Howard visited with us a month ago. We’re not heading to my parents’ place either as they happen to be overseas. So our get-together will be limited to my brother and his wife, Jason and me.
In preparation for the big day, I whipped up not one but two batches of this easy cornbread over the weekend. The batter features a touch of sugar and equal parts of flour and cornmeal, which gives the finished product a more bread- versus cake-like consistency. Serve the cornbread with butter and honey, or use it in your favorite dressing recipe (which is what I plan on doing).
Recipe adapted from Bon Appétit.
- 1⅓ cups all-purpose flour
- 1⅓ cups cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- ¾ teaspoon baking soda
- 3 eggs
- 1 cup buttermilk (see notes)
- ½ cup milk
- 3 tablespoons unsalted butter, melted
- Preheat oven to 350 degrees. Grease an 8" square baking pan.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and baking soda.
- In a separate bowl, combine the eggs, buttermilk and milk; mix well.
- Add the wet mixture to the dry mixture and stir until just combined. Stir in the butter.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean. Let cornbread cool slightly before serving.
