Thanksgiving celebrations 2013

2013 Thanksgiving celebrations were with our kids, Adam and Suzanne and many of their friends and ours around two tables. The Tennessee cornbread is what I choose to share with you. It is one of my favourite recipes from living in that wonderful state for many of my adult years.  Suzanne's friend, and mine, Sarah, made 3 times this recipe for our 20 sit down guests.







Heat oven to 200C/400F   Makes 12 servings

Ingredients:

1 1/2 cups cornmeal
1/2 cup plain flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon soda
2 eggs, lightly beaten
1 cup buttermilk
3 tablespoons olive oil

Sift dry ingredients into a bowl. Add eggs and buttermilk; stir just enough to blend. Heat the oil in a 9" pan. Pour batter into hot pan and bake for 25 minutes.