Our family has never been one to have cornbread on Thanksgiving, but I know many families do so I figured I would make some for the majority of the population. This was partly me just being nice, but it is also an attempt to get my family to see that cornbread is normal on Thanksgiving. Not just Italian bread and dinner rolls, but cornbread! (I love the stuff.)
I made this one gluten-free to satisfy the dietary restrictions of my younger brother. Most cornbread recipes call for flour, but I used all cornmeal in this recipe so that he could have a slice. I know that most gluten-free products can be dry or lacking flavor, so I threw a can of corn into the recipe to add a little texture and moistness. Happy Thanksgiving to you and your family! Enjoy!
- 2 eggs
- 2 cups cornmeal
- 2 cups low-fat buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup butter
- 1 (8.75 oz.) can whole kernel corn, drained
- Salt, to taste
Preheat oven to 425°F.
Mix the egg and buttermilk together. Add the cornmeal, baking powder, baking soda and salt. Add corn. Mix with large spoon or whisk.
Put butter in well-seasoned 10-inch cast iron skillet over medium to high heat.
Just as the butter is about to start smoking, pour it into the cornmeal mixture, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
Stir the butter into the cornmeal mixture and then pour the entire mixture into the buttered skillet.
Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
Serve hot, with plenty of butter. Or margarine, if you insist.
Source: Adapted from Food.com