Cute. That's the word for it. Really cute. Such a jolly thing to have at the Thanksgiving table! It's cornbread baked inside a turkey-shaped mould. I saw the pictures and recipe of this corny turkey in the November issue of Martha Stewart Living, and since I am, too, too corny myself, I had to make it. First off I needed to buy the mould. I had no idea which store to visit that would still be selling one, considering we were really close to Thanksgiving. I thought of checking Amazon.com, and there it was! I ordered it and it arrived in three days, on the Tuesday before Thanksgiving. Great service!!!
Here is a link to the pan I ordered: Nordic Ware Platinum Collection 3D Turkey Cake Pan.
It's a sturdy, heavy pan, no problem to deal with, and the cornbread did not stick to it at all. When the turkeys were made, I was able to easily stand both halves on their own, and they stayed that way, decorating the buffet table until the time came to eat them. Sorry, I have no pictures of that, but I was very rushed. I'm glad I was able to take a few pictures of them as they were resting on a cutting board, fresh out of the oven.
There is another turkey mould with the same design available at Amazon, and here is the link for that one: Nordic Ware Turkey cake pan 5-cup.
This one will accommodate half of the recipe. The pan is smaller but it costs more than the double mould. I don't make the rules.
Anyway, these guys really did look cute. They were very decorative and very easy to make. Below is the recipe from "Living" magazine:
Vegetable oil cooking spray
1&1/4 sticks unsalted butter
2 cups corn kernels
2 shallots minced
1 red sweet Italian pepper, minced
1 cup plus 2 tablespoons all-purpose flour
2&1/4 cups yellow cornmeal
2 teaspoons salt
3/4 teaspoon black 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, well shaken
1&1/2 cups grated cheddar cheese
Preheat the oven to 350. Coat the pans with cooking spray. Melt one stick of butter and let cool.
Melt the remaining 2 tablespoons of butter in a skillet. Cook the corn, shallots and peppers, stirring occasionally, until soft, about 6 minutes.
Whisk together the flour, cornmeal, salt, black pepper, sugar, baking powder, and baking soda in a large bowl. Make a well in the centre of the mixture and add the eggs. Whisk the eggs into the flour mixture.
Whisk together the melted butter and buttermilk and then stir it into the flour mixture, along with the corn mixture and the cheddar cheese. Mix until well combined.
Divide the batter evenly between the prepared pans. Smooth the tops and place in the oven. Bake for 30 to 35 minutes, rotating halfway through. Insert a cake tester into the centre and make sure it comes out clean before taking the cornbread turkeys out of the oven. Serve warm or at room temperature.