I've always been a big fan of cornbread. My family reserves it for Thanksgiving and Christmas, but I think it can go with any meal. It's easy to make, stores fairly well, and is easily adapted to the flavors of your dinner. I served this cornbread at our annual Halloween party and it was a huge hit. It's amazing how the addition of a little herbs can change the flavor of a dish.
Herbed Cornbread
Adapted from King Arthur Flour
Ingredients
- 2 tbsp butter
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tsp Herbes de Provence
- 1 1/4 cups milk
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- Preheat the oven to 375°F. Place 2 tbsp butter in a cast iron skillet and place in oven to preheat.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir in herbs.
- In another bowl or large measuring cup, whisk together the milk, melted butter, and egg.
- Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
- Spread the batter into the prepared pan.
- Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
- Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.