Thanksgiving Cornbread

By Thursday, November 20, 2014

I always get a little bit jealous when all of my American friends get to celebrate Thanksgiving. It is such a special holiday, where friends and family gather to give thanks for this years harvest and honour next years. The last Thursday of November always brings with it the most amazingly festive and creative dishes. One of my own personal favourites is Cornbread. I have a really big soft spot for Cornbread. There are so many variations, with additions such as chilli and cheese, but I really like to keep it plain simple. I have been experimenting a lot this year with different recipes to create a cornbread I really love, one that is deliciously crispy on the outside, but with a soft, cakey texture on the inside. This recipe is exactly that. I credit most of this cornbreads success to the use of beef dripping. It does two things for the bread by greasing the pan to prevent any sticking and also gives the cornbread an amazingly crispy crust. You can simply eat the cornbread on its own, or serve with a Hearty Beef Stew, turn into a delicious Mexican Breakfast or use to make a Cornbread Stuffing with Brussell Sprouts, Chestnuts and Bacon. 

Makes 12 

You will need:
150g polenta
150g plain flour
300g buttermilk
100ml milk
75g butter, melted
2 eggs
1 tsp baking powder
1 tsp salt
1 heaped tbsp beef dripping

Preheat the oven to 220 degrees/gas 7. In a large mixing bowl, whisk together the butter, milk, eggs and buttermilk. Then stir in the polenta, flour, baking powder and salt. 

Spoon the beef dripping into your roasting tin and place in the oven for 4 minutes. Remove and quickly spoon in the cornbread mixture. It should sizzle as you pour it in. Even out the top and place back in the oven for 15 minutes. It is done when the bread is golden and starting to pull away from the sides. It is best served warm, so slice into squares and serve immediately! 

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