Thanksgiving is next week and I couldn’t be more excited. We’ll be spending it with my family. I’m excited to cook a bit with my mom, relax around the house with family, and enjoy that cold weather. Before we get there, however, we have to talk about your Thanksgiving appetizer board. I’m sharing two delicious recipes today that are quintessential Thanksgiving and impossibly easy.
Thanksgiving Appetizer Board
The great thing about Thanksgiving Appetizer Boards is that you can buy all the ingredients. Then just put them out for your friends and family to enjoy. I thought it’d be nice to have some homemade components to my board, however. Check out these other tasty appetizer recipe ideas as well!
Cornbread crackers was an idea I had a few months ago for the perfect Thanksgiving spread that didn’t require a turkey in the oven. The pumpkin butter recipe, however, was a last minute addition. I shared the Prosciutto Toast w. Pumpkin Butter + Gouda Cheese recipe last month, so now I’m kind of in love with all the ways to use it.
I originally found it at Trader Joe’s, so I didn’t think a homemade version would be necessary through this holiday season. But when I went to my TJs last week, there was no pumpkin butter to be found. Apparently, eating pumpkin things is only something we do in October! Well nobody told me, and I’m not one to stick to those kinds of rules, so into the kitchen I went armed with my can of pumpkin puree…
Cornbread Crackers | Cornbread Crisps
These cornbread crackers taste exactly like cornbread in cracker form. YES!!! Because of the butter in the recipe, they even have that scrumptious buttery taste. All you really need is some honey and you’d be set! The recipe below for these cornbread crackers is for thicker crackers (perfect for toppings) and a little more reminiscent of cornbread.
If you’re looking for cornbread crisps (like those from Trader Joe’s), you’ll just have to tweak the recipe a little. Roll your dough a little thinner; cut your squares a little smaller; and start keeping an eye on your cracker to turn golden brown around 10 minutes in the oven.
I tried these cornbread crackers with goat cheese, fresh cranberry sauce, and with the pumpkin butter. You’ll never guess – they were delicious with all three toppings (separately of course, though now I’m wondering how they’d taste with all three)!!
Pumpkin Butter Recipe
For some reason I expected pumpkin butter to be fairly simple to make. I underestimated just how easy it really was. Most recipes call for apple juice or apple cider, but as you can see in my pumpkin butter recipe, it doesn’t contain apple juice. Instead, I opted for ginger ale. You can absolutely substitute the apple juice or cider for the ginger ale, but then you’ll want to add in about 1 teaspoon of ground ginger.
HOMEMADE CORNBREAD CRACKERS
- 1 cup yellow cornmeal
- 3/4 cup white flour
- 1 teaspoon baking powder
- 5 teaspoons sugar
- 1 teaspoon salt
- 6 tablespoons butter cold, cut into cubes
- 1/4 cup buttermilk
- Combine cornmeal, flour, baking powder, sugar, and salt in a food processor. Pulse a handful of times to combine.
- Lay cubed butter on top of the dry mixture. Pulse again until mixture resembles a coarse (thick) meal.
- With the food processor running, add buttermilk and process until a ball of dough forms.
- Cut 4-12" wide pieces of wax paper.
- Remove one-half of dough to a sheet of wax paper. Top with second sheet. Roll until about 1/4" thick (a more rectangular shape is helpful). Repeat with second half of dough. Place rolled dough in freezer for 15 minutes.
- Meanwhile preheat oven to 375° and line two baking sheets with parchment paper or silicone mats.
- Remove one of the two rolled-out pieces of dough. Roll out again to ensure even thickness.
- Remove top piece of wax paper and cut into roughly 1 1/2" squares, saving 'scraps' to roll out again. Carefully place squares on baking sheet. Bake 15-17 minutes until edges are just starting to brown. Repeat with remaining dough.
- Cool crackers completely. Store in airtight container.