Herbed Cornbread Recipe

Name: Herbed Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 teaspoon dried basil; 1/4 to 1/2 teaspoon dried thyme; 1/2 teaspoon dried sage; 1 cup buttermilk; 1/2 cup whole milk; 1 large egg; 1/2 teaspoon baking soda; 1/4 cup plus 2 tablespoons shortening

Servings: persons

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 cup buttermilk
1/2 cup whole milk
1 large egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening

1
Preheat the oven to 450 degrees F. Combine the cornmeal, flour, baking powder, salt and dried herbs in a large bowl and stir together.
2
Combine the buttermilk, milk and egg in a small bowl and stir together with a fork.
3
Add the baking soda and stir.
4
Pour the milk mixture into the dry ingredients and stir with a fork until just combined.
5
Do not overmix.
6
In a small bowl, melt 1/4 cup shortening in the microwave in 30-second intervals.
7
Add the melted shortening to the batter, stirring constantly, until combined.
8
Melt the remaining 2 tablespoons shortening in a 9-inch cast-iron skillet over high heat.
9
Pour the batter into the hot skillet and spread to even out the surface.
10
Cook 1 minute on the stovetop, then transfer to the oven and bake 20 to 25 minutes, until the cornbread is golden brown with crispy edges.
11
Let cool 15 minutes in the skillet, then turn out onto a rack to cool completely.
12
Photograph by Dave Malosh

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and more.

Yes, Herbed Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Herbed Cornbread

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