Thanksgiving Cornbread

Contributing Chef- Abby Reibman-Author of  The Desk and The Stove

This yummy Thanksgiving cornbread is the perfect addition to any Thanksgiving table – the caramel flavor from the maple syrup and the fresh chunks of corn add a slight twist to the traditional dish.  Use it as the base for your stuffing, or just serve on its own – any way you slice it, this cornbread will leave your guests filled with gratitude. The Hostess Handbook suggests serving this Thanksgiving cornbread slightly warm to enhance the buttery goodness – and recommends using it to mop up all that delicious turkey gravy and cranberry sauce! Happy Thanksgiving!


1 1/3 cup fine cornmeal
1 cup ap flour
1/2 cup sugar
2 tsp baking powder
1 cup plus 3 tbl buttermilk
1 stick plus 2 tbl butter, melted
1 large egg, 1 large yolk, beaten to blend
3 tbl maple syrup
2-3 ears of fresh corn, kernals only


1- Butter a 9×5 metal loaf pan. Mix together the cornmeal, flour, sugar and baking powder.  Add in the
 buttermilk, beaten egg, melted butter, maple syrup and fresh corn. Mix with a wooden spoon until well blended.
2- Pour mixture into the loaf pan and let rest for 30 min, to allow for all the liquid to be absorbed. Meanwhile, preheat oven to 375 F.
3- Bake for 30-35 min or until browned around edges and tester comes out clean. Let rest for a few minutes, then turn upside down on a wire rack and let cool completely.  Can be wrapped in foil and stored at room temperature for up to two days.

Leave a Comment