Looking for that perfect side dish to round out your Thanksgiving feast? Look no further than the humble cornbread — especially when it’s upgraded with a generous helping of sharp cheddar cheese.
As families across the country plan their holiday menus, veteran cookbook author Katie Workman has declared that cornbread isn’t just an optional addition to the Thanksgiving table — it’s “non-negotiable.”
The Perfect Balance of Moist and Crumbly
“Even though there are many options on our Thanksgiving table, we pay attention to the breadbasket. And every year, one of the non-negotiable items is cornbread,” Workman explains. “This year, it’s going to be this nicely cheesy version, with shredded cheddar incorporated into the batter, and then some more strewn across the top before baking for good measure.”
What makes the perfect cornbread? For Workman, it’s all about texture and flavor. “This recipe is everything I want in a cornbread: moist (dry cornbread is a no-go for me, unless we’re talking about stuffing), a little crumbly in the best way, and loaded with sharp cheddar cheese so you get that pop of flavor in every bite,” she notes.
The secret to achieving that perfect crust? It’s all about the pan. Cast-iron skillets have long been the go-to vessel for cornbread, and for good reason. “The dark, heavy metal gives the crust a wonderful color and a wonderful crispness on the outside,” Workman advises. Don’t have cast iron? No problem — any heavy ovenproof pan about 12 inches in diameter with sides at least 2 inches tall will do the trick.
A Make-Ahead Holiday Helper
In the chaos of Thanksgiving preparations, anything that can be made ahead is a lifesaver. Fortunately, this cheesy cornbread fits the bill perfectly. Workman suggests cooling the bread completely, wrapping it in foil, and freezing it — either whole or cut into quarters for easier storage.
When the big day arrives, simply defrost at room temperature for about 12 hours. Want to serve it warm? “Just place it, still wrapped in foil, in a preheated 350° oven for about 10 minutes,” she recommends.
And what about those coveted leftovers? Workman has thoughts on that too. “Leftovers are great toasted the next day, with a smear of lightly salted butter or hot honey, or butter and hot honey mixed together,” she shares. It’s a delicious way to extend the holiday flavors into the weekend.
The Recipe: Cheddar Cornbread
Ready to try it yourself? Workman’s recipe calls for standard pantry staples plus a generous amount of cheddar cheese. You’ll need:
– 1/2 cup (1 stick) unsalted butter
– 2 cups all-purpose flour
– 2 cups yellow cornmeal
– 2 tablespoons baking powder
– 1 tablespoon sugar
– 1 teaspoon kosher salt
– Hefty pinch cayenne pepper (to taste)
– 1 1/2 cups shredded cheddar cheese, divided
– 2 large eggs
– 2 cups buttermilk
The method is straightforward but includes a clever trick: melting butter directly in the pan creates not only a non-stick surface but also incorporates that rich, browned butter flavor into the batter. Once baked for 22-25 minutes, you’ll have a golden, cheesy cornbread that’s sure to become a new holiday tradition.
Is cornbread really worth making from scratch when there are so many other dishes to prepare? Absolutely. While boxed mixes offer convenience, nothing compares to the texture and flavor of homemade — especially when it’s studded with pockets of melted cheddar and has that signature crisp edge that only comes from proper baking.
This Thanksgiving, as you plan your menu of turkey, stuffing, and all the fixings, don’t forget the cornbread. As Workman might say, it’s non-negotiable.
