Herb Cornbread

Instructions

1. 1

   Preheat your oven to 200°C and lightly grease a 23cm square baking pan with butter or oil.

   Tip: A cast iron skillet works beautifully for cornbread and gives it a crispy exterior.

2. 2

   In a large mixing bowl, combine cornmeal, flour, baking powder, and salt, stirring until evenly distributed.

3. 3

   In another bowl, whisk together eggs, milk, melted butter, and honey until smooth and well combined.

   Tip: Ensure the melted butter has cooled slightly before adding to the eggs to avoid scrambling them.

4. 4

   Create a well in the center of the dry ingredients and pour the wet mixture into it, then fold gently until just combined—lumps are okay and will keep the cornbread tender.

   Tip: Overmixing develops gluten and makes the cornbread tough, so fold carefully.

5. 5

   Fold in the chopped rosemary, thyme, chives, and minced garlic, distributing the herbs evenly throughout the batter.

6. 6

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

7. 7

   Bake in the preheated oven for 22-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

   Tip: Don't overbake or the cornbread will dry out.

8. 8

   Let the cornbread cool in the pan for 5 minutes, then turn out onto a wire rack to cool slightly before serving.

   Tip: Serve warm with softened butter or alongside soup and salads.