In addition to cranberry sauce, cornbread and turkey just seem like one of those perfect pairings.
Cornbread is a so-called quick bread, because it doesn’t contain yeast, and doesn’t require any rising or kneading. These traits make it perfect for Thanksgiving, when the number of dishes and burners going at once can be overwhelming. Beyond being quick and easy to prepare, its hearty, yet uncomplicated – requiring basic pantry staples.
Another advantage to cornbread is its adaptability. Cornmeal, flour, baking powder, and salt are a given, but beyond that, cornbread is open to interpretation. You can add fresh herbs or corn kernels; you can add onion, shallots, or garlic. I’ve even see people add pecans and walnuts. Beyond that, you can play with different types of Cheddar, and alternate between milk, buttermilk, and sour cream. There’s no going wrong.
English Cheddar Cornbread
PREP TIME: 15 minutes
COOK TIME:35 minutes
YIELD: Serves 8
WHAT TO GRAB:
1 cup flour
1 cup stone-ground, medium-grind cornmeal
1 tablespoon baking powder
1/2 teaspoon Kosher salt
1 1/4 cup buttermilk
1/4 cup vegetable oil
3 tablespoons sugar
1/4 teaspoon baking soda
3/4 cup unsalted, canned corn
1 cup grated Seaside English Cheddar
HOW YOU DO IT:
1. Preheat the oven to 375 degrees. In a large bowl, sift together the flour, cornmeal, baking powder, and salt. In a separate bowl, whisk together the buttermilk, oil, egg, sugar, and baking soda. Working in batches, add the wet ingredients to the dry, mixing until just combined. Fold in the corn and shredded cheese.
2. Grease a nine-inch baking dish. Fill the dish with the batter, and smooth with a rubber spatula. Bake for 30 to 35 minutes, or until golden brown and a toothpick comes out clean. Cool on a wire rack for 5 minutes. Cut into wedges and serve!