This Savory Cornbread with Turkey and Cheese is a traditional Thanksgiving side, but with a few changes, I love this version for breakfast! The turkey and cheese inside this cornbread make it extra filling – a perfect way to start any morning! Just use one bowl for dry ingredients, one bowl for wet ingredients, and mix together.
On the heels of my Blueberry Cornbread Muffins, I wanted to share this Savory Cornbread with Turkey and Cheese. Thanksgiving sides are one of my favorite things, and finding ways to extend the holiday (both before and after the actual day!) has become my new mission in the kitchen. I’ve been waiting for Thanksgiving to come for weeks. The only hard part about it this year? I’ll be 8-months pregnant, and I don’t think I’ll be able to lift a whole turkey.
No worries though, because I’ve packed turkey into this Savory Cornbread. This Savory Cornbread with Turkey and Cheese is a delicious tray bake that you’ll want to wake up for. My favorite part of cornbreads is the distinction between the golden crisp top and the soft tender inside. See the stark color contrast of the golden brown and light yellow?
To get the golden top, don’t take this easy cornbread out of the oven too early. I always have to force myself to leave it in for about 2 more minutes after I get the initial urge to take it out of the oven. That way, I makes sure I get a nice golden crust on the top.
The inside of this Savory Cornbread with Turkey and Cheese is the opposite of the crust. It is soft and tender, yet just firm enough to stand up on it’s own when cut into a square. When you take a bite though, it melts and crumbles in your mouth.
The patterns made by the shredded cheese on top are just another element of this Savory Cornbread that makes it visually stunning. To get the lace-like effect, make sure you use finely grated cheese on the top. You can keep this cornbread purely savory by leaving off the honey, but I drizzled some on top of my piece and I’m sure glad that I did!
Savory Cornbread with Turkey and Cheese
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal (maize meal)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 5 oz smoked turkey breast (or leftover turkey) - cut into 1/2-inch pieces
- 1/2 cup shredded Emmental cheese - for in the mix
- 1/4 cup shredded Emmental cheese - for topping
- 3/4 cup frozen corn kernels - thawed at room temperature for 30 minutes
- 3/4 cup buttermilk
- 2 tablespoons lightly packed light brown sugar
- 2 large eggs
- 8 tablespoons unsalted butter - melted and cooled
Preheat oven to 400°F / 205°C. Line grease an 8-inch x 8-inch pan.
In a large bowl, mix together the flour, cornmeal, baking powder, salt and baking soda. Mix in the smoked turkey breast and shredded cheese until evenly distributed.
In a food processor, process the corn, buttermilk, and brown sugar until combined, about 5 seconds. Add eggs and process until well combined, another 5 seconds. There will be small lumps of corn remaining.
Make a well in the middle of the dry ingredients and pour the corn mixture into the well. Fold a few times to start combining. Add in the melted butter. Fold until the wet ingredients are just moistened.
Pour the batter into the prepared pan and smooth the surface with a spatula. Sprinkle 1/4 cup of shredded Emmental cheese evenly on top.
Bake until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean, about 30-35 minutes.
Allow to cool in the pan for about 10 minutes, then transfer it to a cooling rack to finish cooling. Serve warm.