Thanksgiving corn bread

No. 74

It’s Thanksgiving and all I can think of is the great Bernard Matthews who passed to the other side on this very day; call it poultry punitive punishment, either way it’s a rooster reprisal.

The other thing I think of is cooking the celebratory meal for actress Ertha Kitt about ten years ago, which included corn bread.

I mixed together the cornmeal, flour, sugar, baking powder, baking soda, and salt, and in a separate bowl, mixed together the eggs, buttermilk, and butter. I then poured the buttermilk mixture into the cornmeal mixture and folded together until there were no dry spots, and then poured the batter into a baking dish, cooking for 25 minutes at 180oC.

Have a lovely thanksgiving unless of course you live in Turkey where they don’t actually have Turkey. Bernard Matthew would be turning in his gravy.

Ingredients
6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk

Use a square 8” baking dish, greased with greaseproof paper for the above

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