Herbed Cornbread
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 215
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 63
- Sodium
- 216
- Total: 1 hr 25 min (includes cooling time)
- Active: 10 min
Ingredients
8 tablespoons unsalted butter, melted, plus more for the pan
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon granulated garlic
1 teaspoon kosher salt
1 cup frozen corn, thawed
1 cup buttermilk
2 large eggs
5 scallions, finely sliced (about 1/2 cup)
1/2 cup packed fresh basil, finely chopped
1/2 cup packed fresh dill, finely chopped
Directions
- Preheat the oven to 375 degrees F. Butter a 9-by-4 1/2-inch metal loaf pan and set aside.
- Combine the cornmeal, flour, sugar, baking powder, baking soda, granulated garlic and salt in a large bowl and set aside. Place the corn in a small bowl, then take 1 tablespoon of the cornbread mixture and sprinkle it over the corn; toss to combine. Sift out any excess powder from the corn and set aside.
- Whisk together the butter, buttermilk and eggs in a medium bowl.
- Pour the buttermilk mixture into the cornmeal mixture and mix until smooth, then fold in the scallions, basil, dill and corn. Pour the batter into the prepared pan and bake until golden brown and the center bounces back when lightly pressed with a finger, about 45 minutes. Let cool completely, then slide a knife around the edges and invert the bread onto a plate.