The best Thanksgiving recipes, from cornbread to pumpkin pie

A simple, delicious cornbread is always welcome at the table. These are best eaten while still warm or lightly grilled with butter. The addition of a little paprika makes them wonderfully smoky.

Prep time: 20 minutes | Cooking time: 25 minutes

MAKES 

12

INGREDIENTS

• 90g melted butter
• 20g cold butter for frying 
• 1 small onion, finely chopped 
• 1 large sweetcorn, kernels sliced off 
• 1 red chilli, deseeded and finely chopped 
• 1 tsp smoked paprika 
• 150g plain flour 
• 150g fine polenta or cornmeal 
• 2 tsp baking powder 
• 1 tbsp sugar 
• 2 tsp salt 
• 60g cheddar, grated 
• 2 eggs 
• 300ml buttermilk 
• 100ml milk

METHOD

1. Preheat oven to 200C/180C fan/Gas 6. Prepare a 12-hole muffin tin with a little of the melted butter or arrange 12 muffin cases in a small baking tray.
2. Melt the 20g of butter in a small pan over a medium-low heat and add the onion and a pinch of salt. Fry gently for 3 minutes before adding the sweetcorn, chilli and paprika and continuing to fry for another 5-8 minutes until the corn is tender.
3. In a large mixing bowl, combine the flour, polenta, baking powder, sugar, salt and cheddar.
4. Beat the eggs, then combine with the buttermilk and milk before stirring into the dry ingredients, followed by the 90g of melted butter and the fried sweetcorn.
5. Spoon into the muffin tin or cases and place in the oven for 20-25 minutes until they are golden and cooked through. As with cake, you can check that they are cooked by inserting a skewer – if it comes out clean they’re cooked. Eat warm for breakfast with crispy bacon and maple syrup.

Cheat's mac and cheese

No, you really don’t need to cook the macaroni beforehand. You just mix it in with everything else and stick it in the oven – amazing! If you like it really cheesy, add the parmesan as well, though it isn’t very authentic.

Prep time: 10 minutes | Cooking time: 1 hour

SERVES

Four to Six

INGREDIENTS

• 500g plain cottage cheese
• 3 tsp Dijon mustard
• ½ tsp cayenne
• Generous grating of nutmeg
• 500g extra-mature cheddar, grated
• 100g parmesan (optional), grated
• 1 litre full-fat milk
• 450g dried macaroni

METHOD

1. Butter a 1½-2 litre gratin dish and heat the oven to 190C/170C fan/Gas 5.
2. In a blender whizz the cottage cheese, mustard, cayenne, nutmeg and some salt and pepper.
3. Tip into a large bowl. Keep back about 100g of the cheddar and add the rest to the cottage-cheese mixture along with the parmesan (if using) and the milk.
4. Stir in the raw macaroni and pour into the dish.
5. Cover with foil and bake for 30 minutes. Take off the covering, stir and sprinkle the remaining cheese on top. Return the dish – uncovered – to the oven and bake for a further 30 minutes.
6. Leave to cool for five to eight minutes before tucking in; it will be molten hot in the middle.
7. Serve with a big green salad dressed with a mustardy vinaigrette.

Cornbread

Finished with a molten drizzle of butter and maple syrup.

Traditional roast turkey

How to produce a bird that's burnished and tender (without being overcooked).

Ultimate roast potatoes

Crisp and golden on the outside, light and fluffy on the inside.

Roasted carrots with cardamom and star anise

A lightly spiced side dish for roast meat.

Pecan pie

Gluten-free individual pies made with Medjool dates in place of refined sugar.

Pumpkin Pie 

A traditional bake for Thanksgiving, with buttery, golden pastry.

American-style salted caramel pancakes

A glorious breakfast idea with a salted caramel centre.

What's your favourite Thanksgiving recipe? Leave your thoughts in the comment section below.