Sunday, November 25, 2007

Thanksgiving Breakfast

Because our kitchen is so small, I usually let Chris do his thang on Thanksgiving, since it actually does more harm than good when I get in there. But this year I did a bit of cooking just so he didn't have to do it all.

The brother-in-law announced that he'd bring a chocolate rum torte for dessert, but since Thanksgiving isn't Thanksgiving without a pumpkin I decided to make one. I stuck to the recipe on the back of the Libby's pumpkin and just added 2 and a half teaspoons of Trader Joe's ginger spread to liven it up a bit.

For appetizers, I made my favorite cream cheese stuffed dates topped with walnuts. I also topped some brie with the same TJ's ginger spread to smear on crackers (good and EASY).

For breakfast, I made maple cornbread topped with bacon and scallions. For extra flavor, we added a bit more maple syrup just to top it off. So. damn. good.

photo courtesy of Bryan, recipe courtesy of domino magazine

Maple Cornbread with Bacon and Scallions

2 tbsp. butter, plus 4 tbsp. melted
8 slices bacon, cut into ¼" pieces
2 scallions, thinly sliced
1½ cups whole milk
1 egg, lightly beaten
½ cup maple syrup
1½ cups stone-ground yellow cornmeal
½ cup all-purpose flour
1½ tsp. double-acting baking powder
½ tsp. baking soda
½ tsp. salt

Preheat oven to 425°. Grease a 10" cast-iron skillet (if it's new, season first according to the manufacturer's instructions) with 2 tablespoons butter. Heat a medium-size frying pan over medium heat, add the bacon and cook until it begins to get crispy, about 6 minutes. Add the scallions and continue to cook, stirring often, for 2 more minutes. Remove from heat and let cool. In a large bowl, combine the milk, egg, maple syrup and 4 tablespoons melted butter. In a separate bowl, combine the cornmeal, flour, baking powder, baking soda and salt; stir with a fork. Pour the dry ingredients into the wet ingredients, and stir gently to combine. It's okay if some lumps remain—do not overmix. Pour the batter into the buttered skillet, sprinkle the cooked bacon and scallions on top, and bake until set in the middle, about 25 minutes.

1 comment:

Sleepwalker said...

Oh, that sounds so good. Thanks for posting the recipe. I love one-pan/one-dish meals.

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