Savory Herb Cornbread

Discover a delicious twist on traditional cornbread with this savory herb variation, perfect for enhancing your meals. This unique recipe combines classic cornbread with aromatic herbs, offering a flavorful, moist, and easy-to-make side dish that pairs well with any main course.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 8

Ingredients

1 cup all-purpose flour

1 cup cornmeal

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon garlic powder

1 cup whole milk

2 large eggs

1/4 cup unsalted butter, melted

1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C). Grease a 9-inch round cake pan.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, thyme, rosemary, and garlic powder.

3. In another bowl, whisk the milk, eggs, and melted butter together until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped parsley.

5. Pour the batter into the prepared pan and smooth the top with a spatula.

6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow to cool slightly before cutting and serving.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for 5-10 minutes until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.