Thanksgiving ideas including CORNBREAD!

I have been a fan of cornbread ever since I was a child. I really used to enjoy almost any decadent homemade recipe which were staples of either friends or family, however, I would not touch any sort of dry cornbread. Crumbles everywhere? No, thank you. No matter what anyone tells you, cornbread should never, EVER be dry. This recipe stomps all over those notions and is full of nutrient dense saturated fats from raw milk and grass-fed butter.

Now I am revisiting my favorite recipe just a few days before Thanksgiving. It's simply the greatest recipe. For the past few Thanksgiving holidays, I've been responsible for making the cornbread. My "family" and friends have been so happy to help themselves each year. It's a real treat when it comes piping hot from the oven :) I created the original recipe back in 2009, and I've never looked back since. It's too good! And that's one reason I try to make it ONLY once a year ;) Someday I hope to created an even better version nutritionally by soaking or sprouting the corn. Making it GAPS legal would be a feat too. For now, I don't have time to mess with perfection. Maybe next year. Even though it is not grain-free and does not use soaked/sprouted corn, I think that once a year I can make an exception, a very tasty exception.

Golden brown top :)

Unlike most cornbread recipes, this bread is so moist that you don't have to slather it in butter to make it palatable. Another great thing is that it gets even better as it ages. Sitting in the fridge for a week (be sure that for storage, you refrigerate after you bake) only makes the cornbread better! It warms up nicely in the oven as well. That is if you have leftovers, which I doubt it ;)

Moist and buttery inside :)

The Best Cornbread

    makes one 9x13

    1 cup  uncooked polenta - I used Bob's Red Mill

    1 cup  MASECA "Masa" Instant Corn Masa Flour or equivalent masa

    2 cups   stone ground cornmeal - I used Bob's Red Mill

    2 cups  raw whole milk

    1 cup  organic cane sugar

    4 tsp  baking powder

    1 tsp  baking soda

    1 tsp  sea salt

    4  real eggs

    2  sticks unsalted grass-fed butter, softened

    2  heaping cups fresh cut off corn off the cob or frozen corn*

To make your cornbread:

    1.  Mix polenta, masa, cornmeal, baking powder + soda, and salt in large bowl.

    2.  In a small bowl, cream sugar and butter until fluffy. Add egg one at a time, beating well after each addition. Beat on high speed until fluffy.

    3.  Add 2 cups of milk to the bowl of dry ingredients. Stir with a spatula until well combined.

    4.  Gently fold in the butter mixture into the bowl of milk/cornmeal. Make sure to FOLD in (do not stir) until combined.

    5.  Lastly, fold in the cut corn. You can leave it out, but I would not suggest it with regards to both flavor and texture of the cornbread.*

    6.  Pour into a lightly greased 9 x 13 pan (use coconut oil, old butter wrappers or olive oil spray MISTO and bake at 400 degrees for about 30 minutes. You will know the cornbread is done when it springs back like a cake in the middle, a poker will come out clean, and the top is a lovely golden brown.

*The addition of fresh corn "off the cob" into the batter gives the bread a whole other dimension of both taste and flavor. If you don't have fresh corn, use frozen corn, but be sure to look for NON-GMO and organic so you do not consume any genetically modified corn.

Now I also want to share with you some other great Thanksgiving ideas that I've found my own archives and from fellow real food bloggers. Because Thanksgiving isn't ONLY about the cornbread ;)

Easy pre-festivities breakfast
     Two versions of pumpkin pancakes: Pumpkin Pancakes, Primal Pumpkin Pancakes
     Grain-free waffles
     Pumpkin Smoothie

Before dinner munchies
     Grain-free crackers
     Nourishing Protein bars
     Grain-free pumpkin bread or grain-free pumpkin muffins
     Raw veggies with some savory dip and also guacamole
     Deviled pastured eggs with real mayonnaise
     Spicy nuts

Beverages throughout the day
     Eggnog (with raw milk, pastured eggs, raw honey and NO HFCS!)
     Fermented apple cider
     Hot apple cider
     Hot chai cocoa 
     Coconut milk dark cocoa
     Raw milk

Making the perfect turkey
     Brining [pre-roast prep]
     Making chicken (turkey) stock [for basting]
     Where to buy the perfect turkey (if you don't have a local farmer as a source)

And if you're feeling adventurous... TURDUCKEN! 
Check out this funny commentary:
     Turducken

Sides
     Roasted Brussel Sprouts with special additions
     Cranberry Sauce or Cranberry-Onion Compote
     Faux Potatoes
     Traditional Mashed Potatoes a little bit different
     Roasted Sweet Potatoes
     Vanilla Mashed Sweet Potatoes

Dessert
     Primal Pumpkin pie
     Maple Walnut pie
     Grain-free Crunchy Apple Cobbler
     Pumpkin Pie Ice Cream
     Homemade French Vanilla Ice Cream
     Homemade peanut butter cups
     Pumpkin swirled brownies
     Fresh whipped cream

Enjoy these Thanksgiving recipes! (Still looking for more ideas? Take a look at my recipe roundup from last Thanksgiving!) And remember everyone, this is not your typical dry cornbread. This bread is moist, decadent and lovely. Eat up! And of course, be sure to share some with your favorite people. I promise it will disappear as fast as mine!

Remember that our abundance ultimately comes from the Lord!

Isaiah 55:1-3 (NKJV)
¹ “Ho! Everyone who thirsts,
      Come to the waters;
      And you who have no money,
      Come, buy and eat.
      Yes, come, buy wine and milk
      Without money and without price.
² Why do you spend money for what is not bread,
      And your wages for what does not satisfy?
      Listen carefully to Me, and eat what is good,
      And let your soul delight itself in abundance. 
³ Incline your ear, and come to Me.
      Hear, and your soul shall live;
      And I will make an everlasting covenant with you—
      The sure mercies of David.


HAPPY THANKSGIVING!

Grain-free Unsweetened Primal Pumpkin Bread.

One of the cool things about Blogger is that I can see what people are searching for on my blog. These past few weeks one of the most popular searches involved PUMPKIN! Must be that time of year! Which makes the timing of this post perfect :)

This past Sunday night I was feeling antsy, and I quickly diagnosed myself specifically with baking antsy. There's really only one remedy for baking antsy and that's... baking!

Baking antsy: a phenomenon in which an individual must bake something immediately to release creative juices and simultaneously make a delicious product

Can you see the flecks of cinnamon and nutmeg?

Have you experienced this before? Fortunately for those in my house, this is not an entirely rare occurrence for me, but on the other hand it's not grossly common either (both of which are probably good ;). One reason why I enjoy cooking so much is the creative aspect. Going to the kitchen, pulling out the mixing bowls and getting something into action and watching to see the turn out is fun. Blogging about it is like sharing the fun, which allows YOU to bake the fun later. What a happy way of viewing baking!

Grain-free Unsweetened Primal Pumpkin Bread.
   makes one medium loaf pan (~4x8)

    1 cup  blanched almond flour
    1/2 cup  organic coconut flour
    3 happy eggs - mine were large
    1/2 cup  coconut oil - mine was spreadable soft, soften on the stove top if your's is rock solid
    1 1/2 cups  pumpkin puree
    1 tsp  baking soda
    1/2 tsp  sea salt
    1 Tbsp  raw apple cider vinegar
    1 tsp  ground nutmeg
    1 Tbsp  cinnamon
    2 tsp  vanilla
    20 drops  clear stevia
    5 drops  vanilla stevia
    Water as needed - probably about 1 cup
    Coconut and almonds, for topping, optional

To make your unsweetened pumpkin bread:
    1.  Preheat oven to 375 degrees Farenheit. My oven in my apartment is NOT convection (at least, I think so since there isn't a blower).
    2.  In a large bowl, add almond and coconut flours, baking soda, sea salt, cinnamon and nutmeg, whisking to combine.
    3.  In the center of the bowl, add eggs, coconut oil, pumpkin puree, apple cider vinegar and stevia, mixing with a wooden spoon or spatula. Mixture will have a thick "pate" like consistency.
    4.  Add water to batter to make more fluid. Batter should appear like cake batter, not too runny but not too stiff. Remember coconut flour likes moisture, but too much will affect the action of the leavening agents and prohibit adequate rising height from being acheived.
    5.  Pour the silky pumpkin batter into a medium sized (this is key) glass loaf pan. DON'T forget to GREASE the sides using either coconut oil, butter or olive oil. This time I used olive oil. Pay special attention to the bottom of the pan.
    6.  Smooth out the top, and if desired sprinkle finely shredded coconut and push in some almonds along the top. Bake in oven for 30 minutes or until top begins to brown. Check for doneness with a cake pick. Return to oven with a foil tent for a remaining 10-20 minutes until middle is well cooked. Keep an eye on it, overcooked bread is hard to enjoy and undercooked bread is just soggy!

Overall, I was very pleased with this recipe... how it rose, the texture and mouthfeel of the bread, the color and appearance. The first recipe came out a little on the salty side, so I've decreased the amount of salt here. Next time if I have some molasses on hand, I might add a tablespoon of that; I also want to add some ginger and allspice, but didn't have any in my pantry.

Look at the texture!

I am pleased to finally present recipe for us grain-free individuals who want to watch our sugar intake!

Grain-free Pumpkin Lasagne And An Update

It's been a while since I posted. I am back at school and am busy.

Here's a lightening fast update:

1. I live in an apartment now, not a dorm and that means I CAN COOK my own meals!

2. This vegetable lasagne was one of my latest. It features layers of spinach, cabbage, onion, pumpkin, ricotta cheese, mozarella cheese, organic ground beef and fresh italian herbs.

"Lasagne" - Primal/grain-free, gluten-free, soy-free, full of cheese and veggies and meat, complete with one side "ketchuped"

Here's a mini view of the kitchen - notice the saurkraut fermenting in the background!

3. The recipe is coming!

I miss blogging, but don't worry I am still here!
More frequent posts are hopefully in the near future :) Currently I am swimming in microbiology, genetics and several other fun classes.

❤ ♡ ❤ ♡ ❤ ♡