We’re preparing to host our first Thanksgiving, and MP has been busy baking anything she can freeze ahead, mainly pies, cranberry sauce, and biscuits. And while stuffing can’t be prepared ahead of schedule, MP figured cornbread would freeze well. She turned to a new cookbook in our house, “Eating in Maine,” by Rockland food bloggers, Jillian and Malcolm Bedell.
The book features a simple cornbread recipe for stuffing that can easily be made with kids:
1-1/2 cups stone-ground yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons (1 stick, plus 1 tablespoon) of unsalted butter, melted
1 large egg, plus one yolk
1 cup plus 2 tablespoons buttermilk (we like Kate’s brand)
Preheat the oven to 375º. Butter a 9″x 3″x 5″ metal loaf pan or a 9 x 1.5″ metal cake pan. In a large mixing bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
Next, whisk together the melted butter, egg, and buttermilk in a small bowl. Then stir the wet ingredients into the cornmeal mixture, and let it stand for 30 minutes. Pour the finished mixture into the prepared metal pan and bake for 40 minutes. Allow the cornbread to cool before slicing.
This cornbread is quick, easy, and if you make it ahead of time, you’ll be super organized on Thanksgiving (at least that’s what MP Is hoping)!