Now that we’re all sufficiently stuffed on Thanksgiving foods, we need to find a way to use up the leftovers. I love a good Thanksgiving leftover dinner, but sometimes I want to turn the leftovers into a new dish, so that I don’t have to eat the same thing for a week. I’m turning the leftover turkey that my Mom sent us home with into turkey chili. (we also whipped some quick turkey tostadas for Sunday night dinner while watching the game. It was a unique twist on turkey leftovers and really good!)
To go along with the turkey chili, I decided to make this cornbread. I love a good cornbread – we had plenty on our roadtrip while we were down South. There’s a debate as to whether cornbread should be sweet or not (this follows along Northern versus Southern versions of cornbread), but I like both. You can make your own decision, but I include sugar and a honey drizzle in the recipe if you decide to go the sweetened route.
Slightly Sweet Cornbread
There’s a debate as to whether cornbread should be sweet or not, but I like both.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 16 servings
- 1 1/4 cups buttermilk, plus more as needed
- 2 tablespoons butter
- 1 1/2 cups medium-grind cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar, plus more if you like sweet corn bread
- 1 egg
- honey, for topping
- Preheat the oven to 375*F. Add a medium ovenproof skillet or an 8-inch square baking pan to heat up as the oven preheats.
- Add the butter to the skillet/pan to melt. Remove the skillet/pan from oven once the butter has melted and set aside.
- In a bowl, combine the cornmeal, flour, baking powder, salt, and sugar.Mix well.
- In another bowl, mix the egg into the buttermilk and whisk to combine.
- Stir the liquid into the dry ingredients, until just combined. If it seems too dry, add another tablespoon or two of buttermilk. If you are adding the optional corn, stir it into the batter at this point.
- Pour the batter into the prepared skillet/pan and smooth out the top with a spatula.
- Bake for ~30 minutes, until the top is lightly browned and the sides have pulled away from the pan.
- Serve hot or warm, with honey drizzled over, if you like your cornbread sweet.
Adapted from: Corn Bread, Mark Bittman