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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.
After that, this recipe quickly become a year-round favorite. I’ve served it alongside Beef Stew in the winter, as well as Grilled Chicken and veggies in the summer.
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.
Thanksgiving Cornbread
by Debbie Steinbock
Ingredients:
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
Method:
- 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.
