As Thanksgiving was traditionally a time to be thankful for the previous year’s harvest, it makes sense why corn, a real staple grain in the USA, makes it to many people’s Thanksgiving meal.

If you’re a little wary of your baking skills, this is a very simple recipe that yields perfect cornbread that even a master baker would be proud of!

Preparation time: 15mins

Cooking time: 25mins

Total time: 40mins?

Servings: 4-6

Ingredients:

• 7 tablespoons of unsalted butter
• 1 cup of cornmeal
• 3/4 cup of all-purpose flour
• 1 tablespoon of sugar
• 1 1/2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 2 large eggs
• 1 1/2 cups of buttermilk

Directions:

1. Preheat you oven to 425° Use one 1 tablespoon of your butter to lightly grease an 8 inch baking tin.

2. Measure out your cornmeal and flour using Chef Remi Measuring Cups.

Our cups can be used for both dry and liquid ingredients, unlike cups that resemble oversized spoons, and they’re very lightweight and portable, unlike heavy Pyrex or glass cups, so anyone can use them without accidents.

3. Measure out your sugar, baking powder, baking soda and salt using Chef Remi Measuring Spoons. When making bread, exact measurements are essential as even the slightest variations can make a massive difference to how it turns out.

Our spoons have perfectly circular spoon heads to allow you to get into small jars, containers and pots – much easier than using elongated dinner spoons.

Also, the rim and handle are level on each spoon, so liquids don’t drip out and you get the most precise measurement. You can also level off dry ingredients with a knife blade.

4. Place the cornmeal, flour, sugar, baking powder, baking soda and salt into a large mixing bowl and mix together well using a mixing spatula.

We recommend using the Chef Remi 3 Piece Spatula Set as the thin, flexible food grade silicone can scrape and mix the flour mixture thoroughly, without damaging the sides of bowls.

5. Melt the remaining 6 tablespoons of butter in a small pan on medium heat.
6. Measure out your buttermilk using Chef Remi Measuring Cups, and place in a second mixing bowl. Add in the eggs and the melted butter. Whisk lightly using a balloon whisk.

We recommend using the Chef Remi Kitchen Whisk Set as they make whisking tasks less of a chore. They’re extremely lightweight, so no more aching wrists and arms.

Plus, as they are made from food-grade silicone, they will never scratch your expensive nonstick cookware and bakeware.

7. Now, pour in the buttermilk mixture into the first mixing bowl containing cornmeal and flour. Fold together using a Chef Remi Spatula.

Don’t worry if there some small lumps, just make sure there are no dry spots.

8. Pour into the greased baking tin and place into your hot oven. Bake for 20-25 minutes until the top is golden.

How do you know when your cornbread is done? Most people gauge just by looking at it, or by touch.

This is why many people either overcook their cornbread till it’s dry, or undercook it where it is soggy in the middle (and could be a food poisoning hazard to pregnant women as the eggs may still be raw!)

Instead, use this neat little hack. Stick a cooking thermometer into the middle of the cornbread and make sure it registers to 194°F.

We recommend you use the Chef Remi Cooking Thermometer as it has been designed to give you instant accurate temperature readings.

It has a ‘freeze' temperature button, which allows you to 'freeze' the temperature while the probe is inside the cornbread. This is because, as soon as you remove the probe, the temperature it registers will drop as it reacts with the cool air.

Without this freeze function, you may assume your cornbread is cooler than it actually is, and you end up cooking for far too long and ruining it!

9. Allow the cornbread to cool for 10 minutes before serving.

Happy Thanksgiving!