Now that Halloween is behind us, we have Thanksgiving to look forward to. Are you dreaming up your Thanksgiving menu and loading the pantry? I think Thanksgiving is such a lovely American holiday - it's all about food and family. How much better can it get! For my family, Thanksgiving is a collaborative effort and a multi-cultural affair. We'll have the usual like turkey and gravy but also loads of Asian dishes my mother will cook up (she does most of the work not only for Thanksgiving but all the other family meals that take place very often). It can be anything from oyster pancakes to noodles and seafood on our Thanksgiving table. Today, I thought I'd post this super easy, basic cornbread recipe. It might make an appearance on our table this year - if there's room. I actually cooked this up recently for our six-year old after he'd tasted some at school and really enjoyed it.
In our elementary school, we recently held a "Colonial Day" where the children, teachers, staff, parents dressed up in Colonial garb and "went back in time" to experience what life was like then. It was a fun and educational day and part of the event included tasting of food typical of Colonial times. That meant turkey, ham, cornbread or corn muffins, apple cider, and pumpkin pie. My son said he liked the cornbread best of all. That sent me in the kitchen to make a batch for him at home.
This is a very easy, basic cornbread recipe to mix up quickly. I like using yellow stone ground cornmeal for a bit more texture. Buttermilk makes these tender and the flavor is fairly mild so it's a nice accompaniment to the robust Thanksgiving meal. If you're going to someone's house for Thanksgiving this year and need to bring something, this is an easy side dish to whip up.
