Thanksgiving Recipe: Maple Corn Bread
If you’re like me, you grew up with dinner rolls on your Thanksgiving table. The store-bought kind, the ones that squish when you bite into them. Hawaiian rolls, they’re called (I have no idea why).
I pretty much agree with Sam Sifton that rolls are just filler you don’t need on Thanksgiving, but we’re having them again this year anyway. We have some people in the family who are just set in their ways and insist that it’s not Thanksgiving without every dish they’ve eaten on Thanksgiving since childhood, including the Campbell’s green bean casserole and the store-bought rolls – and well, what can you do? I’m waving my white flag, because I’m already making homemade stuffing and pies. I don’t have time for rolls, too. And to be honest, if they’re there, I’ll probably eat one.
But if you’re not attached to yeast rolls, I have an idea for you. Maple cornbread. It makes a beautiful addition to the Thanksgiving table. It has a wonderful flavor thanks to the maple syrup, and a soft, moist texture. It also makes a fantastic cornbread stuffing if you’re inclined (I’m going to show you that tomorrow). And let’s be honest: chances are higher that there was cornbread at the first Thanksgiving than the chances that there were white yeast rolls.
I also like to make this cornbread to accompany this chili, which makes a great fall dinner when you have company coming. You might even see it show up on my menu next week!
I’ve included substitutions for both gluten-free and dairy-free versions below the recipe.
Maple Corn Bread
Adapted from Cooking Light, November 2002
1 cup unbleached all-purpose flour
1/2 cup white whole wheat flour
3/4 cup masa harina (corn flour) *Note: masa harina can be found in the Mexican food section of most grocery stores these days
3/4 cup stone ground corn meal
1 tablespoon baking powder
1 teaspoon kosher or fine grain sea salt
1-1/2 cups water
1/3 cup pure maple syrup (the lower the grade, the more flavor it will impart)
5 tablespoons unsalted butter, melted
Preheat the oven to 350°.
Spray a 10-inch cast iron skillet with oil and place it inside the oven to preheat, at least 10 minutes.
In a large bowl, whisk together the flours, masa harina, corn meal, baking powder, and salt. Set aside.
In a smaller bowl, stir together the water, maple syrup, and butter.
Pour the wet ingredients into the dry ingredients and mix well. It will be very thick. Sorry there’s no photo of this step – I meant to take one, but L distracted me and I forgot!
When the skillet is hot, remove it from the oven. Pour in the corn bread batter. You’ll hear it sizzle as it hits the pan.
Bake 20-25 minutes, until the edge is golden brown and a toothpick inserted in the center comes out clean.
To serve on its own as a side, cool slightly and cut into wedges. To use for stuffing, cool completely and cut into cubes.
Serves 10-12.
Notes: To make it gluten free, use a GF all-purpose flour blend in place of the wheat flours. To make it dairy-free, use vegetable oil instead of the melted butter.
Here’s the printable recipe. Enjoy!
