So folks, in case you are looking for a last minute cornbread recipe for your Thanksgiving table, here it goes! And it is a GOOD one!!
Furthermore I would not try to roast a turkey for a family of four…. hum, maybe next year I can find some solution for that; but for now, just some dessert and a corn bread, a friend’s friend recipe with some personal touch.
See you next week ‘cause I am pretty sure by Friday – when I usually post something intending to cheer a bit your weekend – everybody will be in need of a break from the table or, at least, from the kitchen.
Happy Thanksgiving and see you soon!
Oh, for those who already have a corn bread recipe or even don’t care about Thanksgiving, still, that’s a dam good recipe!! Don’t say I didn’t tell you!
I was introduced to this recipe a few weeks ago by my friend Kathy, who had us over for dinner. This indulgent corn bread came to the table hot and all cheesy, maliciously distracting me from everything else.
I made it again on Sunday and added bacon because, you know, why not?
Topped with some sliced avocados, a Brazilian style salsa or “vinagrete”, you can even call it a dinner. I did, couldn’t wait for the Holidays!
If using bacon, cut it in small pieces and sauté until crispy. Set aside.
Preheat oven to 400˚F. Beat egg yolks one minute. Blend in sugar and butter. Add milk, flour, cornmeal and baking powder. Blend thoroughly.
In a separate bowl, beat egg whites till stiff peaks form – but not dry.
Fold into cornmeal mixture along with dill seeds and Monterey jack.
Grease 9 x 13 pan and coat it with grated parmesan. Pour in cornmeal mixture. Sprinkle with crispy bacon and bake for 30 to 35 minutes, or until toothpick inserted into center comes out clean.
Optional – Immediately remove from pan. Turn topside up on cutting surface. Cut into squares and serve warm with b-u-t-t-e-r! Makes 12 servings.
Or if you want, make a Brazilian style salsa (“vinagrete”):
Just mix everything, add salt and black pepper according to your taste and it’s ready to eat!