Herbed Cornbread
Infused with the vibrant flavors of fresh herbs, this herbed cornbread is a delightful twist on a classic comfort food. Made with a blend of yellow cornmeal and all-purpose flour, it's perfectly tender with just a hint of sweetness from a touch of sugar. Buttermilk and melted butter ensure a moist crumb, while chopped parsley, thyme, and chives bring an aromatic, garden-fresh dimension to every bite. Baked to golden perfection in a preheated pan for a crisp exterior, this cornbread is as versatile as it is delicious. Serve it warm alongside soups and stews, or enjoy it on its own as a savory snack. With its quick prep time and irresistible flavor, this recipe is a must-try for cornbread lovers and herb enthusiasts alike.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 4 tablespoons Unsalted butter, melted
- 1 large Egg
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh thyme leaves, finely chopped
- 1 tablespoon Fresh chives, finely chopped
- 1 teaspoon Olive oil (to grease the pan)
Instructions
Preheat your oven to 400°F (200°C). Place a 9-inch round or square baking pan in the oven to warm up.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk these dry ingredients together until thoroughly blended.
In a separate medium bowl, whisk together the buttermilk, melted butter, and egg until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to ensure a tender cornbread.
Fold in the chopped parsley, thyme, and chives until evenly distributed throughout the batter.
Carefully remove the warm baking pan from the oven and grease it lightly with the olive oil. Swirl the oil around to fully coat the bottom and sides of the pan.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the cornbread to cool for at least 10 minutes before slicing and serving.
Serve warm and enjoy! This herbed cornbread pairs wonderfully with soups, stews, or as a standalone snack.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2913 mg | 127% | |
| Total Carbohydrate | 255.4 g | 93% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 38.3 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 359 mg | 28% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
