What I love about the holiday season is the fact that we consciously think about and express our appreciation of people who mean a lot to us, and acknowledge those sentiments in communal and festive ways. While I hope that these are sentiments that are shared year-round, it’s nice to have a regularly-scheduled reason that reminds us to stop and celebrate them in style. I know plenty of people are busy enough that, without it, they would likely keep running the work/life treadmill at full-tilt.
So, here’s to embracing and enjoying a time of year when warm thoughts, love and appreciation abound!
It’s a bit less than two weeks before T-day, which means it’s time to dry-run test recipes! Have you already started getting ready for the holiday? Do you have time-tested and treasured recipes that you know you’ll be turning to, or are you looking for new inspiration? If the latter, here’s a lovely cornbread decadently soaked with a buttery, honey glaze that makes for a moist, dessert-like dish for your Thanksgiving table.
- 1/2 C cornmeal
- 1 1/2 C all-purpose flour
- 2/3 C sugar
- 1 T baking powder
- 1/2 t salt
- 1/3 C vegetable oil
- 3 T butter, melted
- 2 T honey
- 2 eggs, beaten
- 1 1/4 C milk
- 1/4 C honey
- 1/4 C butter
- Preheat oven to 350 F. Grease a 8×8 or 9×9 baking dish with butter (I prefer a non-stick or silicone pan for best un-molding results).
- Measure the cornmeal, flour, sugar, baking powder and salt into a large bowl. Whisk together thoroughly until evenly mixed.
- Pour in the oil, melted butter, honey, beaten eggs, and milk.
- Stir just enough to moisten and incorporate all of the dry mix. However, leave some lumps in mixture.
- Pour into greased dish and bake for about 45 min, until the top is golden brown. Test by inserting a toothpick; if crumbs cling to the toothpick when you pull it out, the bread is not done baking.
- For the glaze, take a small sauce pan and simmer the 1/4 C of butter and 1/4 C of honey together until combined. Keep warm.
- When the cornbread is done, remove from oven and prick the entire surface with a fork at 1/2″ intervals. Take the warm buttered honey glaze and evenly pour over the hot cornbread until it is well-soaked.
- You may have some extra glaze, as I did. I made honey-glazed carrots by doing the following: Add 1 1/2 C of baby carrots into the sauce (~1/8 C), along with a pinch of salt and enough water to halfway cover the carrots. Simmer on medium heat until the water evaporates, leaving tender glazed carrots.
- Let the cornbread cool enough so that the glaze soaks into the bread (minimum of 10 minutes), cut, and serve.
For a quick and easy dinner I made pre-cooked pork spareribs (wrap in foil and heat in the oven), a thick slice of cornbread, and the honey-glazed carrots. Yum!
What recipes are you planning on making for Thanksgiving? Would love to hear about your family traditions!