Ah, what a wonderful long weekend it’s been! How convenient that the holiday when we’re supposed to deep fry everything (Chanukah) fell during the same time as the day when all you do is feast (Thanksgiving). Between our fridge full of leftovers and alternating meals doused in oil, the real miracle is how anyone can avoid an expanding waistline by the end of the week…
We truly enjoyed our Thanksgivingkah celebration, surrounded by family, chowing down on a huge spread of incredible food at my parents’ house, lighting the menorah and exchanging gifts.
I’ve been lucky enough to have Hubby home for almost a whole week now, and it’s been such a treat! This is one of my most favorite times of the year–a mixture of entertaining friends and family combined with lounging and cuddling on the couch. Simply wonderful.
On Saturday, I made latkes with my homemade dried cherry applesauce, creme fraiche and fried onions as well as horiatiki salad with artichokes and chickpeas, chocolate chip donuts with a variety of toppings and this cornbread. I make this each year for Turkey Day and everyone looks forward to it, devours it, and waits again until the following November until it makes an appearance. This time, after many requests for more, I decided to whip up another batch for Chanukah and I’m soo glad I did.
Do you ever buy an ingredient just for a recipe, then realize you’ll probably never use it again? For some reason, that’s my story with cornmeal. Each fall I purchase a small bag, make a double batch of this popular side, then stash it in my pantry until it’s time to buy a fresh one a year later. Not this time, my friends! I’m on a mission to make this my new go-to for entertaining and weekend deliciousness. You can even use it as a base for my Mexican cornbread pie!
This sweet-salty side comes together in a pinch and is magically moist even without any dairy! Something about that cream-style corn gives it an ideal texture people just rave about. Dare to try a piece warm from the oven? You’ll see why you won’t want to wait a whole year for more.
1 cup yellow or white cornmeal, preferably stone-ground (I use yellow)
1 cup all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoons salt
2 large eggs or 1/2 cup pareve egg substitute
1/3 cup canola oil
1 (about 15-ounce) can cream-style corn, including all liquid
Nonstick cooking spray
Preheat oven to 400 degrees, then coat an 8-inch square baking dish or pan with nonstick cooking spray. (I doubled the batch so mine is larger)
In a medium bowl, combine cornmeal,
Make a well in the center.
Add the eggs, (Again, this photo shows a double recipe)
And canned corn.
Beat the wet ingredients with a fork to combine them.
Incorporate the dry ingredients until completely moistened and combined.
Pour mixture into prepared pan.
Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean.
Eat and enjoy multiple times a year!
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