I’ve always loved the idea of thanksgiving. So much of life is spent in a hectic blur just trying to get from one task to another, the notion of sitting down with the people you love and expressing what you are grateful for sounded charming. Coming from a country that doesn’t celebrate the holiday, I always felt deep down that I was missing out. When I befriended a Canadian and jumped on the excuse to host the celebration and have enjoy the excuse to annually indulge in a little good humour and some central American cuisine ever since.
In honour Thanksgiving next week I tested out a new recipe for cornbread (my previous version can be found here). The wholemeal flour gives the loaf a richer nuttier flavour which pairs well with roasted meat.
Wholemeal Cornbread Loaf
adapted from Taste of Home
1 cup cornmeal
1 cup wholemeal flour
1 tbsp sugar
4 tsp baking powder
½ tsp salt
1 cup meal
3 tbsp olive oil + extra for greasing
Preheat the oven to 220C and grease a 2 lb loaf tin.
In a bowl whisk all the ingredients together until well mixed.
Pour into the loaf tin and bake in the middle of the oven for 20 minutes.
Cover the tin in foil and bake for a further 15-20 minutes until an inserted skewer comes out clean.
Leave to cool, then serve.