Thanksgiving cornbread is a quick bread of cornmeal, flour, buttermilk, eggs, and fat, baked in a hot skillet or pan until the edges are browned. A less-sweet skillet loaf is the usual choice if you will also crumble some into dressing. See the Thanksgiving guide, Thanksgiving side dishes, and Southern cornbread dressing if that is where part of the pan is headed.
A simple buttermilk batter
Heat the oven to 425°F. Put a 10-inch cast-iron skillet, or an 8- or 9-inch baking pan, in the oven with a tablespoon of butter or oil so the fat is hot when the batter goes in. In a bowl, whisk 1 cup of yellow cornmeal, 1 cup of all-purpose flour, 1 to 2 tablespoons of sugar, 1 tablespoon of baking powder, and ¾ teaspoon of salt. In another bowl, whisk 1 cup of buttermilk, 2 eggs, and ¼ cup of melted butter or oil. Stir the wet ingredients into the dry just until they are combined; a few lumps are fine. If you want a sweeter, cake-like bread for the table, you can use up to ¼ cup of sugar, but keep it modest if the leftover crumbs will go into dressing. Pour the batter into the hot pan; it should sizzle at the edges.
Bake until golden, and plan the leftovers
Bake 18 to 25 minutes, until the top is golden and a toothpick in the center comes out clean. Rest the pan 5 to 10 minutes, then cut wedges or squares. Serve it with butter and, if you like, a little honey on the side so people can sweeten their own piece. You can bake cornbread a day ahead, cool it, and wrap it well. For dressing, slightly dry, day-old crumbs work better than a brand-new steamy loaf. Leftover cornbread keeps 2 to 3 days at room temperature if it is well wrapped, or longer in the refrigerator; reheat slices in a low oven or a skillet. Related: dinner rolls if you want a second bread on the table.
If you do not have buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it stand 5 minutes. Bacon drippings in the hot skillet give a more savory crust, which is useful if the cornbread is meant for dressing. For a larger table, double the recipe and bake it in a 9-by-13-inch pan, adding a few minutes to the time and checking the center with a toothpick. Do not use a very sweet, cake-style mix as the only bread if you also need crumbs for dressing; bake a second, plainer pan for that job.
Frequently asked questions
Should Thanksgiving cornbread be sweet?
That is a regional preference. A lightly sweetened or unsweetened skillet loaf is the better choice if some of it will go into dressing. You can always put honey on the table.
Can I make cornbread ahead for Thanksgiving?
Yes. Bake it a day ahead, cool it, and wrap it. Day-old cornbread is actually better for dressing.
What pan should I use?
A preheated cast-iron skillet gives the best crust. An 8- or 9-inch metal or glass pan also works; add a few minutes if you use glass.
Helpful kitchen tools
- HVH 9×13 Ceramic Baking Dish Set — A ceramic dish works if you are doubling the recipe or do not have a skillet, and it goes from oven to table.
- OXO Good Grips 11-Inch Balloon Whisk — A whisk is all you need to combine the wet and dry ingredients without overmixing.
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Useful for measuring buttermilk, melted butter, and the cornmeal mixture.
- OXO Good Grips Bent Icing Spatula — Handy for getting the last of the batter into the hot pan.
As an Amazon Associate I earn from qualifying purchases.