Happy Thanksgiving

Today, 26th November, is Thanksgiving in America and we currently have our hand up the turkeys bum and the stuffing baking in the oven. As some of you know, I’m going to be giving a lot of thanks for the good food, the wine, the nibbles, the cocktails and the great company!  As this will be a holiday, I will not be putting out my usual Friday article as I hope to be rubbing my belly and recovering from Thursday’s over-indulgence. 

 

I did, however, want to post a recipe so that everyone can have a little taste of Thanksgiving, which is essentially the same as Christmas dinner, i.e., a lot of turkey with all the side dishes.  Having spent a year in North Carolina I like to bring out my inner Southern Belle now and again so I'm giving you a recipe for Cornbread as it’s a classic fixin’ in the South.

This dish is simple, quick and you can add in a variety of different ingredients to give your cornbread a different taste.  Here in America they tend to serve this dish with turkey and the trimmings, ala Thanksgiving dinner but it's also great with chili and soups if you’re looking for a satisfying winter supper. 

Happy Thanksgiving Y’all!

Cornbread

Ingredients

225g butter

225g plain flour, sifted

225 g medium yellow cornmeal, or polenta

1 tbsp baking powder

1 tsp salt

125g caster sugar

2 large eggs

475ml milk

Directions

Set the oven to 180C/gas mark 4.  Grease a 23cm round or square tin with butter.

Combine the flour, cornmeal, baking powder and salt in a bowl and make a well in the centre. Pour in the eggs, milk and melted butter. Stir vigorously with a wooden spoon.

If you fancy adding any flavours then add them at this stage.  Great additions are cheese (sharp cheddar works well) or herbs (sage, rosemary and dill are good) or spices (such as paprika, cayenne, red chili).  For recipe inspiration and quantities see http://www.foodnetwork.com

Pour the mixture into the warm baking tin and bake in the oven for 35-40 minutes until risen and golden brown.  Alternatively, grease up a muffin tin and make individual cornbreads.