This yummy cornbread is the perfect addition to any Thanksgiving table – the caramel flavor from the maple syrup and the fresh chunks of corn add a slight twist to the traditional dish. Celebrate the historic meal between the pilgrims and Native Americans with the use of this traditional ingredient ‘maize’. While it can be used as the base for your stuffing, it’s simply divine on its own. Any way you slice it, this cornbread will leave your guests filled with gratitude. Serve it slightly warm to enhance the buttery goodness – and, make sure to use it to to mop up all that delicious turkey gravy and cranberry sauce! Happy Thanksgiving!
1 cup/ 128 g flour
1/2 cup/ 100 g sugar
2 tsp baking powder
1 cup/ 250 ml, plus 3 tbl buttermilk
1 stick/ 113 g, plus 2 tbl butter, melted
1 large egg, 1 large yolk, beaten to blend
3 tbl maple syrup
2-3 ears of fresh corn, kernals only
- Butter a 9×5 metal loaf pan. Mix together the cornmeal, flour, sugar and baking powder. Add in the buttermilk, beaten egg, melted butter, maple syrup and fresh corn. Mix with a wooden spoon until well blended.
- Pour mixture into the loaf pan and let rest for 30 min, to allow for all the liquid to be absorbed. Meanwhile, preheat oven to 375 F/ 175 C.
- Bake for 30-35 min or until browned around edges and tester comes out clean. Let rest for a few minutes, then turn upside down on a wire rack and let cool completely. *Can be wrapped in foil and stored at room temperature for up to two days.