Garlic Cornbread
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This garlic cornbread is my go to when I want something warm and comforting on the table fast. The whole thing comes together in just forty minutes, making it perfect for busy weeknights, and it's incredibly budget friendly since you probably have most of these ingredients already. I love how the roasted garlic mellows out into something almost sweet, while the sharp cheddar adds a nice savory kick. Plus, garlic is packed with allicin, which has natural anti inflammatory properties that are great for your immune system. Fresh thyme ties everything together beautifully, and the result is a golden, slightly crispy cornbread that tastes like you spent way more time on it than you actually did.
Ella x
Ingredients
- 250 gcornmeal
- 150 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 8garlic cloves(roasted and minced)
- 2eggs
- 240 mlwhole milk
- 100 gunsalted butter(melted)
- 30 mlhoney
- 10 gfresh thyme(chopped)
- 80 gsharp cheddar cheese(grated, optional)
Detail level
Instructions
- 1
Preheat your oven to 200°C and place a cast-iron skillet or 9-inch baking pan inside to heat for 5 minutes.
Tip: A hot pan creates a golden crust on the bottom of the cornbread.
- 2
Roast the garlic cloves in a small pan with a bit of oil at 180°C for 8-10 minutes until soft and fragrant, then mince finely.
Tip: Roasting mellows the garlic flavor and makes it sweet rather than sharp.
- 3
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and fresh thyme.
- 4
In another bowl, beat the eggs, then add milk, melted butter, honey, and roasted minced garlic. Whisk until well combined.
- 5
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Fold in cheese if using.
Tip: Lumpy batter produces lighter, more tender cornbread than smooth batter.
- 6
Carefully remove the hot skillet from the oven and pour the batter into it.
Tip: The sizzle tells you the pan is hot enough for a crispy crust.
- 7
Bake for 20-25 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
- 8
Cool in the pan for 5 minutes, then turn out onto a wire rack or serve directly from the pan while still warm.
Tip: Cornbread is best enjoyed warm, optionally brushed with garlic butter.
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