Herbed Cornbread
METHOD:
Preheat the oven to 350°F (175° C).
Grease an 8x8 baking pan.
In a large mixing bowl, combine flour, cornmeal, sugar, baking soda, salt and pepper. Mix well.
In a smaller mixing bowl, combine buttermilk, canola oil, egg, herbs, and corn kernels. Mix well, and then gently combine with dry ingredients. Do not over stir. Pour the batter into the baking pan and spread the batter evenly into the corners.
Bake 25 minutes or until the cornbread is lightly brown and a toothpick comes out clean.
Let the cornbread cool before serving.
Preheat the oven to 350°F (175° C).
Grease an 8x8 baking pan.
In a large mixing bowl, combine flour, cornmeal, sugar, baking soda, salt and pepper. Mix well.
In a smaller mixing bowl, combine buttermilk, canola oil, egg, herbs, and corn kernels. Mix well, and then gently combine with dry ingredients. Do not over stir. Pour the batter into the baking pan and spread the batter evenly into the corners.
Bake 25 minutes or until the cornbread is lightly brown and a toothpick comes out clean.
Let the cornbread cool before serving.