It’s a couple of months early for Thanksgiving, but here’s a nice treat for you.
Some moist and delicious cornbread.
Cornbread has become a staple in most Thanksgiving dinners as we celebrate the end of a fruitful harvest throughout the year and prepare for the cold months of winter.
One crop that most farmers harvest during this season is corn.
The first ‘official’ Thanksgiving was celebrated in 1621.
During that time, people celebrated the season with a feast, sharing great food from whatever they could make out of their harvest.
They made cornbread as a side to most of their dish including vegetable soup (like onion and pumpkin soups). Indeed, it was always a tasty treat.
No wonder we still all serve it today. It’s delicious, and it’s totally satiating.
Tick that item off your list to worry about for your Thanksgiving feast because we give you this cornbread recipe that’s easy to make.
Yes, it might come out of a cornbread mix, but to make it moist and tender, you have to cook it this way (and not follow the instructions on the box).
The recipe is simple to make that requires a few ingredients.
- 2 boxes Jiffy cornbread mix.]
- 4 tbsp granulated sugar (optional)
- 3 eggs
- 1 ¼ cups buttermilk
- 7 tbsp melted salted butter (for cornbread batter)
- 1 tbsp melted salted butter (for glaze)
- 1 tbsp honey
First, empty the boxes of Jiffy cornbread mix into a bowl.
Add the sugar, though this is optional. The cornbread mix can already be a bit sweet, so only add sugar if you want it sweeter. You can also adjust the measurements and add lesser than what is noted.
In another bowl, break three eggs and whisk it a bit.
Add the buttermilk and continue whisking. Buttermilk is thicker than your ordinary milk, so it is important to whisk it properly and thoroughly, so it blends well with the egg.
Melt seven tablespoons of butter in your iron skillet.
Set it to low heat so the butter won’t burn. Get the dry ingredients and form a little crater in the middle. Then, pour the wet ingredients right in the middle.
Add the melted butter, but leave some in the skillet.
‘Why would I leave some?’ you might ask. This is a little hack, actually.
You can swirl the remaining butter all over your iron skillet. That way, you don’t have to grease it before pouring the batter. That’s cutting one step of the process.
Mix all ingredients in the bowl using a hand mixer or a spatula to do it manually.
Make sure to scrape off the dry ingredients at the bottom and sides of the bowl so your batter won’t end up lumpy.
Pour the batter into the skillet.
Place the skillet in a pre-heated oven at 350 degrees Fahrenheit for 40-45 minutes.
Now, this baker wanted her cornbread to have a nice, brown, and crunchy crust. If you’re not a fan of that, try reducing the baking time.
Just make sure to check if it is cooked by poking the cake with a toothpick.
Once it’s cooked, take the skillet out of the oven. Look at that beauty.
But you’re not done yet. Melt a tablespoon of butter and mix it with honey. Glaze this on your cornbread while it is still hot.
You’re going to see how your cornbread looks glossy and yummy.
Enjoy with your brewed coffee, or serve as a side dish to your Thanksgiving dinner.
