For many years I taught monthly cooking classes. Every November I would offer a “Pre-Thanksgiving Feast” and we would prepare several Thanksgiving side dishes such as Maple Pecan Yams, Warm Greens with Honeyed Pears & Pomegranate and Thanksgiving Cornbread.
While the first two dishes had become year-round staples in our home, I kind of forgot about the Thanksgiving Cornbread! I brought this recipe back last Thanksgiving (when pretty much no one traveled thanks to COVID) and I baked several batches to share with my neighbors for our separate mini-feasts.
This cornbread is not overly sweet, and that’s how we prefer it.
I use medium grind cornmeal but you will find that the texture of cornmeal varies significantly between brands. If the texture is too gritty for you, you can use a fine grind cornmeal or pulse it in a food processor or coffee grinder to make it less coarse.
We wish you a very Happy Thanksgiving and we hope you get to share this recipe with those you love.
by Debbie Steinbock
1 cup ground medium grind cornmeal
½ cup chickpea (Garbanzo bean) flour
¼ cup tapioca flour
¼ cup raw cane sugar
2 tsp. baking powder
½ tsp. salt
1 cup milk (if using plant milk, choose the plain variety)
¼ cup melted butter, ghee or coconut oil
1 beaten egg
¾ cup cooked corn kernels
1 Tbsp. agave nectar
- Preheat the oven to 400 degrees. Grease a 8×8 square pan with oil and set aside.
- In a large bowl, combine the cornmeal, chickpea flour, tapioca flour, sugar, baking powder, and salt together.
- In a medium bowl, combine the milk, oil, egg, and cooked corn.
- Gently add the liquid ingredients into the dry ingredients, stirring to combine completely.
- Pour the mixture into the square pan and bake for 20 minutes.
- Remove from the oven and drizzle the agave nectar on the top of the cornbread and smooth (to coat) with the back of a spoon.
- Return the cornbread to the oven and bake for 5 more minutes, or until golden brown around the edges and cooked in the center.