We love cornbread, and with this recipe for mini herb, green olive & buttermilk cornbreads we've made it even better. They're really easy to make, are ready in under an hour but look really impressive.
Light yet utterly creamy, this corn cake recipe from Yotam Ottolenghi and Ramael Scully is perfect as a generous starter or light lunch. You can also experiment with the cheese in this recipe, perhaps swapping the feta for a blue cheese to give a more intense flavour.
Cornbread-Topped Chilli Con Carne: There are few more welcome sights than a big vat of chilli. The cornbread topping is a glorious golden touch, that everyone can crumble into the spiced meat as they eat, for ballast and crunchy contrast. It makes your life easier and the chilli better if you make the meat up in advance, adding the topping and baking the lot just before you serve.
My fav thanksgiving side dish ever!! Corn Casserole 1 box Jiffy 1 can cream corn 1 can whole kernel corn, drained 2 eggs 1 stick butter, melted 1 Cup Sour cream Mix all together in casserole adding the sour cream last. Bake in 350 oven for 45 minutes.