Thanksgiving is almost upon us. Normally this means a two-hour drive to see the in-laws, but we’ve moved now. I suppose if we were diligent young people we would make the drive this year as well, either back to Texas for his family or down to Florida for mine.
We are staying in New Orleans. The original plan was a low-key Thanksgiving dinner at home, just us corvids and our cats. But people are really nice here. A pair of our new friends discovered we were planning to spend Thanksgiving alone and invited us to join them.
Obviously we’re bringing food. Lime pie. Biscuits. And this corn bread.
The best thing about this is how moist the pumpkin makes the finished bread. I wasn’t even remotely tempted to add butter or more maple syrup to serve. It’s also unbelievably easy to put together, but don’t tell our new friends that. I want them to be impressed.
This recipe is adapted from the Comfort of Cooking.
Ingredients (makes two 9-inch round loaves. serves 12-16)
8 T butter
2/3 C sugar
3 T maple syrup
3/4 t baking soda
1/2 C milk
2/3 C pumpkin puree
1/2 t salt
1 C corn meal
1 C flour
Melt the butter.
Add sugar and maple syrup to the butter.
Whisk to combine.
Add milk and eggs.
Whisk again and add the pumpkin.
More whisking. Such a lovely shade of orange.
Add the dry ingredients.
Do not whisk. Fold the flour and corn meal and baking soda salt into the batter. Do not over-mix.
Scoop the batter into two buttered 9-inch cake pans.
Bake at 350°F for 25 minutes.
This is perfect unadorned. Mr. B likes to dunk his cornbread in milk. I like mine with a side of simmered greens. And of course it goes perfectly with Thanksgiving dinner.