These cornbread turkeys are a perfect side dish for Thanksgiving.
The Martha Stewart Show, November Fall 2008
- Nonstick cooking spray
- 1/2 cup plus 2 tablespoons unsalted butter
- 2 cups fresh corn kernels (from about 3 ears) or frozen (defrosted)
- 1/3 cup minced jalapeno, ribs and seeds removed
- 2 shallots, minced
- 1 cup plus 2 tablespoons all-purpose flour
- 2 1/4 cup yellow cornmeal
- 1 tablespoon plus 1 teaspoon coarse salt
- 3/4 teaspoon freshly ground pepper
- 3 tablespoons sugar
- 1 tablespoon plus 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3 large eggs
- 2 1/4 cups buttermilk
- 1 1/2 cups grated cheddar cheese
- Honey Butter (http://www.marthastewart.com/254542/honey-butter), for serving
- Preheat oven to 350 degrees. Spray a 9-cup turkey-shaped bundt pan with cooking spray; set aside. Melt 1/2 cup butter and let cool.
- Heat remaining 2 tablespoons butter in a medium skillet over medium-high heat until melted. Add corn, jalapeno, and shallots and cook, stirring occasionally, until soft, 4 to 6 minutes; set aside.
- Whisk together flour, cornmeal, salt, pepper, sugar, baking powder, and baking soda in a large bowl. Make a well in the center of the mixture and add eggs; whisk eggs into flour mixture.
- Whisk together butter and buttermilk; stir into flour mixture, along with corn mixture and cheddar. Mix until well combined.
- Divide the batter evenly between two turkey halves; smooth top. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the middle comes out clean, 30 to 35 minutes. Let cool slightly before inverting onto a wire rack to cool completely. Serve with honey butter.
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