Herb Cornbread
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This herb cornbread has become a staple in my kitchen because it comes together so quickly, taking just 40 minutes from start to table. The combination of fresh rosemary, thyme, and chives gives it an incredible savory depth that pairs beautifully with soups and stews. What I love most is that it requires only basic pantry staples, making it budget friendly and perfect for weeknight dinners. Plus, the cornmeal provides excellent fiber and important minerals, so you're getting something genuinely nourishing alongside all that wonderful flavor.
Ella x
Ingredients
- 200 gcornmeal
- 150 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 2eggs
- 240 mlwhole milk
- 60 gunsalted butter(melted)
- 15 gfresh rosemary(finely chopped)
- 10 gfresh thyme(finely chopped)
- 20 gfresh chives(chopped)
- 2garlic cloves(minced)
- 20 mlhoney
Detail level
Instructions
- 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
In a large mixing bowl, combine cornmeal, flour, baking powder, and salt, stirring until evenly distributed.
- 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
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
Fold in the chopped rosemary, thyme, chives, and minced garlic, distributing the herbs evenly throughout the batter.
- 6
Pour the batter into the prepared pan and smooth the top with a spatula.
- 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
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.
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