Meet your new go-to side dish: Savory Herb Cornbread! The classic comfort of cornbread is elevated with aromatic herbs, making it a perfect match for various meals. Whether it's a holiday feast or a casual weeknight dinner, this cornbread adds a delightful twist.
All-purpose flour forms the base of the batter, providing structure and stability. Cornmeal gives the bread its distinctive texture and flavor, bringing that classic cornbread taste. A touch of granulated sugar balances the savory elements with just a hint of sweetness. Baking powder is essential for leavening, ensuring your cornbread rises nicely and stays fluffy.
Salt enhances all the flavors, while dried thyme and dried rosemary infuse the bread with earthy, aromatic notes. Garlic powder adds a subtle depth of flavor, making each bite more savory. Whole milk keeps the bread moist and tender. Eggs act as a binder, giving the bread its structure and richness. Melted unsalted butter adds a rich, buttery taste. Finally, chopped fresh parsley adds a pop of color and fresh flavor, making the cornbread even more appealing.
This savory herb cornbread pairs wonderfully with a hearty bowl of chili or a steaming pot of soup. It's also a fantastic side for roasted meats or a Thanksgiving turkey. For a touch of sweetness, serve it with honey butter or a dollop of whipped cream cheese.
Start by preheating your oven to 400°F (200°C). While the oven warms up, take a 9-inch round cake pan and give it a good greasing. You can use butter or a non-stick spray — whatever you have on hand will work fine.
In a large mixing bowl, combine the dry ingredients: flour, cornmeal, sugar, baking powder, salt, thyme, rosemary, and garlic powder. Whisk them together until they're well mixed, ensuring there are no clumps.
In a separate bowl, whisk together the wet ingredients: milk, eggs, and melted butter. Make sure the butter isn't too hot when you pour it in, or you might end up cooking the eggs a bit.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don't overmix, as this can make the bread tough. Carefully fold in the chopped parsley, which will add a nice freshness to the bread.
Next, pour the batter into your prepared cake pan. Use a spatula to smooth the top so it bakes evenly. Place the pan in the oven and bake for about 20-25 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
Once baked, let the cornbread cool slightly in the pan before cutting it into slices. This resting time allows the flavors to meld and the texture to set, making it easier to cut and serve.
Share