American thanksgiving is around the corner and I am so bummed I don’t get to spend it with my girls this year. Although on the upside, I won’t be the one slaving in the kitchen whilst they sip wine and chit chat haha love you ladies. Americans in the south are known to consume a good amount of corn bread and biscuits and such or so the stereotypes go. It’s all part of the soul food movement I assume. My thanksgiving recipe of choice amongst others is corn bread because it cuts across all seasons and can be served at any time of the year without feeling like its tied to a particular holiday. I once went to a Jamaican restaurant that had corn bread on the menu and it had pieces of corn grit in it and it definitely was an interesting twist to it. I thought of adding garlic to my corn bread but I would stick to the regular corn grit version for now. Hope you like it.
Recipe for Corn Bread
Ingredients
A handful of corn grit
1/2 cup cornmeal
5 tablespoons butter
4 tablespoons sugar
2 eggs
13 tablespoons of milk
1 Cup and 3 tablespoons of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
Method
Preheat your oven to 390 F
In a large bowl,cream the butter and sugar
In a separate small bowl, mix whisk the egg and mix it with the milk
In a third bowl, mix the dry ingredients and set aside
Pour 1/2 of the dry ingredients and 1/2 of the egg and milk mixture into the large bowl with the creamed butter and sugar and incorporate.
Add the corn grit and pour in the rest of the ingredients and mix completely.
Grease your baking pan and place the dough and bake for 25-30 minutes. To ensure its properly baked, stick a tooth pick in the centre and if it comes out dry, it is ready.
Serve as a starter on your thanksgiving table.
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