cornbreadIt’s Thanksgiving day today in the US. The one day when I really get homesick. In fact, I just got choked up listening to Elvis sing “I’ll Be Home For Christmas” while making my cornbread — the one I use every year in my stuffing. But let’s not dwell on the nostalgia of it all and instead look forward to a ‘busting-at-the-seams’ Thanksgiving dinner! Tonight, for those back home… and tomorrow, for me!
Here’s the recipe for my cornbread, which has thyme and a perfect (no joke), crisp crust. Make sure you don’t eat it all though if you intend to use if for your stuffing!
Happy Thanksgiving!

Cornbread with Thyme

  • 100 g all-purpose flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 150 g polenta
  • 2 tsps dried thyme
  • 3 tbsps sugar
  • 2 eggs
  • 175 ml full milk
  • 3 tbsps Greek yogurt
  • 150 g melted butter, cooled
  • 30 g margarine (I never use margarine, but it’s a must here!)

PS: You will need a casserole that you can actually place in the oven, or you can make it in an ovenproof skillet. I used my Le Creuset tarte tatin pan.

Preheat oven to 200°C and place your casserole or pan on the stove. Mix flour, salt, baking powder, polenta, thyme and sugar in a bowl. In a smaller bowl, whisk the eggs, milk and yogurt. Whisk in the cooled butter. Poor the wet ingredients into the dry and gently combine using a wooden spoon. Melt the margarine in the pan. As soon as it bubbles, add in the batter. Let it cook on medium-high heat for about 3 minutes. Place the pan (or skillet) in the oven and bake the bread for about 25 minutes or until nicely browned and when toothpick inserted in the center comes out clean.

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