The holiday season is upon us, and what better way to elevate your Thanksgiving feast than with the perfect cornbread for your dressing? This easy-to-follow recipe promises crispy edges, moist perfection, and a dish that will leave your guests begging for more. Let’s embark on a culinary journey to create the star of your holiday table.
Cornbread is a Thanksgiving essential, and crafting it to perfection is an art. Our recipe ensures a harmonious blend of crispy edges and moist interiors, providing the ideal foundation for a spectacular cornbread dressing. Whether you’re a seasoned chef or a kitchen novice, this recipe guarantees success, making your holiday preparations a breeze.
- 2/3 cups Butter (& 1 tbsp.)
- 3/4 cups Sugar
- 3 Eggs
- 1 2/3 cup Milk
- 2 cups All-Purpose Flour
- 1 1/3 cup Cornmeal
- 4 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
Preheat and Pro Tip: Preheat your oven to 400°F. If using a cast iron skillet, place it in the oven for those coveted crispy edges.
Prepare Wet Ingredients: Combine room temperature butter, sugar, and eggs. Whisk until creamy.
Gradually Add Milk: Slowly pour in the milk, whisking as you go. Don’t worry about lumps; the dry ingredients will fix that.
Create Dry Mix: In a separate bowl, whisk together flour, cornmeal, baking powder, and salt until well combined.
Combine Wet and Dry: Gently fold the dry ingredients into the wet until a smooth batter forms.
Butter and Pour: Drop a tablespoon of butter into the hot skillet, let it melt, then pour in the cornbread mix for that extra flavor and crispy texture.
Bake to Perfection: Pop it in the oven for 25-30 minutes until the edges turn a glorious golden brown.
Expert Tips and Tricks:
- For an extra kick, add a handful of diced jalapeños or shredded cheddar cheese to the batter.
- Experiment with different types of cornmeal for unique textures and flavors.
- Ensure the skillet is hot before pouring in the batter to achieve the perfect crispiness.
- For a sweeter version, add a touch more sugar to satisfy your sweet tooth.
- Cheesy Cornbread: Mix in 1 cup of shredded cheddar or pepper jack cheese.
- Jalapeño Infusion: Add diced jalapeños for a spicy kick.
- Herb-Infused Bliss: Toss in a tablespoon of fresh herbs like thyme or rosemary.
- Maple Cornbread: Substitute sugar with maple syrup for a delightful twist.
- Bacon Delight: Crisp up some bacon bits and fold them into the batter.
What to Serve It With:
- Thanksgiving Turkey: A classic pairing that never fails to impress.
- Savory Gravy: Let the cornbread soak up the flavors of a rich, savory gravy.
- Cranberry Sauce: The sweet-tartness complements the cornbread’s subtle sweetness.
- Honey Butter: A luscious spread for an extra layer of indulgence.
- Sausage and Apple Stuffing: Create a perfect symphony of flavors on your holiday plate.
- Room Temperature: Keep in an airtight container for up to 2 days.
- Refrigeration: Extend freshness to 5-7 days.
- Freezing: Wrap in plastic wrap and freeze for up to 3 months.
Quantity for Family Gatherings:
- Small Gathering (4-6 people): 1 batch
- Medium Gathering (8-12 people): 2 batches
- Large Gathering (15+ people): 3 batches
You can prepare the cornbread 1-2 days in advance. Simply store it in an airtight container at room temperature and reheat for a few minutes in the oven before serving.
This cornbread recipe is your ticket to a Thanksgiving masterpiece. With variations to suit every palate and expert tips to ensure success, your holiday table will be graced with the perfect cornbread. From our kitchen to yours, may your Thanksgiving be filled with joy, warmth, and the comforting aroma of freshly baked cornbread!
Cornbread Recipe For Your Next Cornbread Dressing!
Start by preheating your oven to a toasty 400°F. Pro tip: if you’re using a cast iron skillet, throw that in the oven to heat up—it gives those crispy edges we all love.
Now, let’s get our ingredients in order. Room temperature butter, a bit of sugar (not too sweet, trust me), and crack those eggs. Whisk it all up until it’s creamy.
Next, pour in the milk gradually. Don’t worry if it looks a bit lumpy; the dry ingredients will sort that out. Now, let’s talk dry mix: flour, cornmeal, baking powder, and a pinch of salt. Whisk until combined.
Fold in the dry ingredients to the wet until you’ve got a smooth batter.
Drop a tablespoon of butter in there, let it melt, and then pour in your cornbread mix. This combo is the secret to those crispy edges.
Pop it in the oven for 25-30 minutes. You’ll know it’s ready when the edges are golden brown. Trust me, you’ll be tempted to add more butter, but resist—it’s all about that drying out process for the dressing.
And there you have it, a simple, crispy-edged, and moist cornbread ready to steal the show in your next cornbread dressing!
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