Just In Time For Thanksgiving

Vincent Van Gough, 1853-1890
Olive Trees, 1889
Oil on canvas, 29 x 36 12″
The Minneapolis Institute of Arts
The William Hood Dunwoody Fund
Dutch Post-Impressionist Master

Whenever Thanksgiving begins to loom on the horizon, my taste buds begin to stand at attention, waiting for the moment that I’d get to take that first bite of corn bread. Fluffy yet firm, with the welcome, delicate crunch of the whole kernels of corn floating about in the hearty flavor of the freshly ground corn meal; it’s the quintessential cornbread with a dense, moist middle and a crunchy exterior.

I used this recipe to make the most amazing cornbread stuffing for Thanksgiving last year and ever since, the thought of roasting a Turkey for hours filled with all that cornbread stuffing made me go stuffing crazy. I stuffed chickens (delicious), hens (just as delicious), ducks and pheasants (dreamy), and even a rabbit (my favorite), which I highly recommend as a quick turkey substitute.

Mark Rothko, 1903-1970
No. 10, 1957.
Oil on canvas, 69 1/2 x 61 3/4″
The Menil Collection,
Houston, Texas
Russian-born American Abstract Expressionist

However it is you choose to serve this cornbread, you will not be disappointed. So get stocked up on agave nectar and butter. This cornbread is also fantastic leftover the next morning with a poached egg, fresh salsa, beacon, and good strong coffee.

Happy Thanksgiving, Y’all!!!

SOUTHERN CORNBREAD

For this and other mouthwatering Blackbird Bakery desserts, place your pre-order for the book now!

Barnes and Noble
Book People
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Raoul Dufy, 1877-1953
The Studio with Raisins, 1942
Oil on canvas, 80 x 100cm
Musee des Beaux-Arts de Lyon, France
French Fuavist Painter