A Thanksgiving feast isn't complete without copious amounts of carbs. From fluffy stuffing to fresh baked dinner rolls, starches add that je ne sais quoi to the lavish spread.
And when it comes to holiday carbs, cornbread is key. Michael Love, Specialty Chef for Epicure Gourmet Markets, offered up a unique twist on the traditional take. His spiced pumpkin cornbread recipe will add a little seasonal flair to your holiday dinner, so make like our ancestors and get to baking.
1 cup cornmeal
1 cup cake flour
3/4 cup light brown sugar
1 tablespoon baking powder
1.5 teaspoons curry powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
3/4 cup pumpkin puree
6 tablespoon unsalted butter, melted
1 teaspoon vanilla
1. Sift all dry ingredients into large mixing bowl.
2. In a separate mixing bowl, whisk pumpkin puree, eggs and vanilla.
3. Slowly add wet ingredients to dry ingredients and blend completely without over mixing. Lastly add the melted butter and blend.
4. Pour into non-stick or lightly greased pan (8 x 8) and bake at 375 for 30 minutes. Let cool on baking rack for 10 minutes. Serve warm.
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As far as Turkey Day, Chef Love has some special memories: "When I think of Thanksgiving, I always remember my childhood years when my family would celebrate the holiday at my grandparent's apartment. My sister and I would overeat to the point where we were disabled on the couch. My grandfather would give us club soda until we burped and with those unbelievable sounds came relief, followed by 20 minutes of hysterical laughter."
Chef Love has also created an all-natural gourmet line of products called "Epicure with LOVE." The lineup includes seven soups by the quart and three prepared foods including bacon truffle mac n cheese and pear apple blueberry crisp. He also has 10 bakery items available at Epicure, one of which is the cornbread (if you're too lazy to bake it yourself).
Follow Hannah on Twitter @hannahalexs.