Savory Cornbread with Herbs

by Celia Cooksey


  1. 1 cup yellow cornmeal
  2. 1 cup all-purpose flour
  3. 1/4 cup sugar
  4. 1 tbsp baking powder
  5. 1/2 tsp salt
  6. 1 cup buttermilk
  7. 2 large eggs
  8. 1/2 cup unsalted butter, melted
  9. 1/4 cup fresh herbs (such as thyme, chives, and parsley), finely chopped


  1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together buttermilk, eggs, and melted butter.
  4. Add the wet ingredients to the dry ingredients, mixing just until combined. Fold in the chopped herbs.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

This cornbread is elevated with the addition of fresh herbs, making it a fragrant and flavorful accompaniment to any Thanksgiving meal.

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