First, Happy Thanksgiving to everyone who celebrates this holiday! I have embraced it with a vengeance this year because for the first time I have been put in charge of the turkey. It is in the oven as I write this little post and the house smells divine, not only because of the roasting bird but the aroma of the two pumpkin pies made earlier this morning is still hanging in the air.
I will let you know how it all went later but for now I want to get this recipe out there in case anyone is panicking over needing that one last thing OR you were supposed to make something for the table but you forgot (oops!) or you couldn’t find the time yesterday. This is easy and quick and you will look like a seasoned pro if you arrive with this in your hands. Even if you have to go to the grocery store – it is still fast!
QUICK Corn Bread (serves 15 squares)
You will need:
2 cups corn meal (the course kind works the best but whatever you have on hand will work)
2 cups all-purpose flour
1 tsp salt
2 tbs sugar
1 tsp baking soda
6 tbs unsalted cold butter (if you only have salted – just use it and reduce salt to 1/2 tsp)
2 cups buttermilk
2 large eggs
Preheat oven 350*
- Mix the flour, corn meal, baking soda, salt and sugar in a mixing bowl with a hand whisk or your hands.
- Slice the cold butter into the flour and knead with fingertips until you have a nice rubble-like texture
- Mix the egg and buttermilk together and add to the flour and mix with a wooden spoon until you have a wet dough.
- Spread into a greased dish (I used a rectangular pan (12 x 8 x 1 1/2 inches) and bake for about 25 to 30 minutes (until a knife in the center comes out clean).
- Cool. Cut into squares and ready to go!