Is everyone ready for Thanksgiving?
I'm not ready at all. I just made my grocery shopping list and menu so I guess I should probably get on that huh?
This stay at home mom business has really made me lazy. I'm pretty sure that by dinner time on Thursday I'll have figured out a way to make it all come together but as of this exact moment, not a lot of progress has been made.
I do feel like I got a head start with this cornbread though. I'm so glad I tried this recipe by Martha Stewart because I am totally going to make cornbread sausage stuffing with the leftovers. This recipe is definitely my favorite corn bread recipe so far. I like moist cornbread with a nice crumb and just a little sweetness. This recipe nailed all that!
I cut up the leftover cornbread and am in the process of drying it out for the stuffing I'll make later. I didn't really grow up eating that much cornbread but I've been making it a lot more often in my adult years and really enjoy it. This recipe is a must try!
M.S. Buttermilk Cornbread
Recipe from Martha Stewart
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking soda
- 2 tsp salt
- 3 eggs
- 2 1/2 cups low fat buttermilk
- Preheat the oven to 425 degrees.
- Brush a 9x13 inch pan with 2 Tbsp melted butter or non-stick spray.
- Mix the cornmeal, flour, sugar, baking soda and salt in a medium bowl. Add the eggs, melted butter and buttermilk and mix just until moist.
- Pour the batter into the prepared pan.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for about 15 minutes and then serve.