Quick and Easy Homemade Cornbread

Cornbread is from a Native American cuisine and it is very much present on the American thanksgiving table. It is the easiest and quickest bread to make ever!

Quick and Easy Homemade Cornbread

Cuisine American
Keyword cornbread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9
Author LDSโ€™s Mom

Ingredients

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 2 eggs
  • 1 1/2 cups milk
  • 2/3 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 tsp salt
  • 3 tsp baking powder
  • 1/2 tsp baking soda

Instructions

  1. Whisk the eggs, salt and sugar until fluffy.

  2. Add oil and milk and whisk more.

  3. Add cornmeal, flour, baking powder and baking soda.

  4. Mix just to combine.

  5. Pour the batter in a 9โ€ slightly greased baking pan.

  6. Bake in a 400ยฐF preheated oven for about 20 minutes or until a knife inserted in the cornbread comes out clean.

  7. Let cool slightly, then slice.

Recipe Notes

  • For a thinner pieces of cornbread, I have used two 9โ€ round pans.

The Best Moist and Juicy Oven Roasted Turkey

This is the most moist, juicy turkey ever!
5 from 1 vote
Print

The Best Moist and Juicy Oven Roasted Turkey

Course Main Course
Cuisine American
Keyword Turkey
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings 8
Author LDSโ€™s Mom

Ingredients

  • 1 turkey ( about 16 lb)
  • Few sprigs of fresh thyme
  • Few sprigs of fresh sage
  • Few sprigs of fresh rosemary
  • 3 bay leaves
  • 1 cup unsalted butter ( 2 sticks), at room temperature
  • 1 tbsp ginger powder
  • 1 tbsp turmeric powder
  • 1 tbsp oregano
  • 1 tbsp minced garlic
  • 2 heads garlic (no peeling)
  • Salt, pepper to taste
  • 2 medium carrots, cut in half
  • 1 medium onion, roughly sliced
  • 3 celery stalks
  • 2 lemons, halved

Instructions

  1. Let the turkey thaw in the fridge for 24 hours.

  2. Take the giblets out of the turkey and wash the turkey with cold water inside and out.

  3. Rub the turkey inside and outside with lemon (1 lemon halved).

  4. Rub the turkey with salt, pepper inside and outside.

  5. Loosen up the skin of the turkey to make sort of pockets.

  6. Mix the softened butter with garlic, ginger, turmeric and oregano. Put some of it under the skin and rub the rest generously on the outside of the turkey.

  7. Stuff the inside with garlic cloves (use 1 head of garlic), halved lemon, thym, sage and rosemary sprigs.

  8. Tie the legs together with kitchen twine.

  9. Tuck the tips of the wings underneath the turkey (that prevents them from burning).

  10. In a large baking pan, put the vegetables such as onion, 1 head of garlic, carrots, celery, bay leaves. That will be the bed for the turkey to lay on.

  11. Season the vegetables with salt and pepper.

  12. Place the prepared turkey on the vegetables, breast-side up.

  13. Cover with aluminum paper.

  14. Bake in a 350ยฐF preheated oven for about 3 hours and half.

  15. Every 1 hour, baste the turkey. Use a baster to suck the liquid in the pan and pour it on the turkey.

  16. Cover the turkey again and let continue cooking.

  17. In the last 1/2 hour of roasting, take out the aluminum paper, baste the turkey and let cook until it is golden brown. Use a meat thermometer in the thickest part of the turkey, if the internal temperature reaches 165 degrees Fahrenheit, then the turkey is done! My turkey came out with a timer, once the timer pops out, then the turkey is done.

  18. Take the turkey out of the oven, cover with aluminum paper and let rest for at least 20 minutes before carving.

Recipe Notes

  • You can season your turkey with just salt and pepper or your favorite seasoningย 
  • You can add your favorite seasoning and finely chopped herbs of your choice to the butter.
Translate ยป