Herbed Cornbread
When we don't time or access to fresh herbs,
we use 1 Tbsp Herbs de Provence in place of the thyme, rosemary, and chives.
we use 1 Tbsp Herbs de Provence in place of the thyme, rosemary, and chives.
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What you need: 1 cup flour 3/4 cup yellow cornmeal 1 Tbsp sugar 1 tsp baking soda 1 tsp salt 1/4 tsp pepper 3/4 cup buttermilk 2 Tbsp canola oil 1 large egg 1 tsp fresh thyme, finely chopped 1 tsp fresh rosemary, finely chopped 1 Tbsp chives, finely chopped 1/2 cup corn kernels |
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.