Monday, November 18, 2013

Thanksgiving: Old Fashioned Cornbread

Can you guys believe that  next week is Thanksgiving and the official start of the holiday season?!  I know!!!  This year has positively flown by, and if I have now panicked you because you didn't realize it was Thanksgiving next week, have no fear!  I've got plenty of recipes between last year and this year to create the perfect traditional Thanksgiving!

First up is a traditional cornbread recipe!  This recipe is an old family recipe from my great-grandma, Susan.  I have heard stories from my grandpa that she was an excellent cook!  I love old family recipes--it makes me feel all warm and fuzzy knowing that my ancestors made food exactly like I am doing (maybe not exactly--pretty close though!).  Plus, they are easy to make with simple ingredients!

{I love eating this cornbread with butter and honey--delicious!}

{Place corn oil in the skillet and heat it all up}

{Mixing the wet ingredients}

{Adding the dry ingredients}

{The batter should rise a bit.  See the difference between the previous picture and this one?}

{CAREFULLY pour the hot oil into the batter}

{Add the batter back to the hot cast iron skillet}

{Bake until a deep golden brown}

{Flip onto a plate and serve!}

One year ago:  Thanksgiving: Smashed Potatoes

Old Fashioned Cornbread

Makes 8-16 servings (depending on how thin you slice it)

1/2 cup corn oil
3 eggs, room temperature
1 1/2 cups sour cream, room temperature
14 oz canned creamed corn
1 1/2 cups cornmeal, medium ground
1/2 teaspoon salt
3 tablespoons baking powder
  1. Place corn oil in a large (about 12 inch diameter) cast iron skillet and place in the oven.
  2. Preheat oven to 450 WITH casket iron skillet and corn oil in it.
  3. Mix all the wet ingredients together until well combine.
  4. Add the dry ingredients to the wet ingredients until well combined.
  5. Let batter sit for 15 minutes; the batter should rise and bubble slightly in that time frame.
  6. Once batter has sat, take the skillet out of the oven and pour 2/3 of the corn oil into the batter.  Please be careful as the skillet will be VERY HOT!
  7. Mix the oil into the batter and pour everything back into the skillet.
  8. Bake for 30-35 minutes or until top gets a deep golden brown color.
  9. Cool for 10 minutes in the pan and then slide onto a plate.
  10. Serve.
Stay tuned into this week because I have roasted Brussel sprouts, roasted herb butter chicken, and pumpkin cupcakes planned for all of this week!  If you want to see all the other recipes I did last year (which will be linked up into the posts this week), click on the "Thanksgiving" tag below, and it will bring everything up!

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