There are plenty of disputes about what was actually served on that very first Thanksgiving table, but by all accounts, corn definitely made an appearance. And quite possibly, cornbread. We’ve got some ideas for cornbread with a twist.
Apple Cornbread (Serves 9)
Recipe from tastesoflizzyt.com
¾ cup cornmeal
¾ cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons sugar
1 large egg, slightly beaten
¾ cup whole or 2% milk
¾ cup finely grated sweet apples
2 tablespoons melted butter
Preheat oven to 400 degrees Fahrenheit. In a bowl, mix the corn meal, flour, baking powder, baking soda, salt, and sugar. Add the beaten egg, milk, and melted butter. Stir until well blended. Fold in the apples. Pour batter into a greased 8×8 square pan and bake for 16-18 minutes until the center is cooked through. Serve warm.
Jalapeno Cornbread (Serves 8)
Recipe from foodandwine.com
1 tablespoon olive oil
¼ cup finely chopped seeded jalapenos
¼ cup finely chopped red bell pepper
¼ cup thawed corn kernels
¾ cup sugar
¾ cup water
½ cup vegetable oil
1 ¾ cups all purpose flour
1 1/4 cups medium-grind cornmeal
1 tablespoon baking powder
1 ½ teaspoons kosher salt
4 large eggs, lightly beaten
Preheat oven to 400 degrees Fahrenheit. Heat olive oil in a 10-inch cast iron skillet. Add jalapenos, red pepper, and corn and cook over moderate heat, stirring until wilted, about 4 minutes. Scrape mixture onto a plate and let cool completely. Wipe out the skillet.
In a large bowl, stir together sugar and water until sugar dissolves. Stir in the vegetable oil. In a medium bowl, sift together flour, cornmeal, baking powder and salt. Beat dry ingredients into the sugar mixture with an electric mixer. Add eggs and cooked vegetables and beat until blended.
Scrape batter into a cast iron skillet and bake until golden brown and center comes out clean, about 30 minutes.
Note: Cornbread may be made ahead and can be wrapped and frozen up to a week in advance.
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