Herbed Cornbread
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
50
Sourness
38
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1.25 cups
Cornmeal (stone-ground)3 cup
All-Purpose Flour1 tbsp
Sugar1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Granulated Garlic1 tsp
Kosher Salt1 cup
Corn (frozen, thawed)1 cup
Buttermilk2 large
EggDirections:
1
Preheat the oven to 375 degrees F
2
Butter a 9-by-4 1/2-inch metal loaf pan and set aside
3
Combine the cornmeal, flour, sugar, baking powder, baking soda, granulated garlic and salt in a large bowl and set aside
4
Place the corn in a small bowl, then take 1 tablespoon of the cornbread mixture and sprinkle it over the corn; toss to combine
5
Sift out any excess powder from the corn and set aside
6
Whisk together the butter, buttermilk and eggs in a medium bowl
7
Pour the buttermilk mixture into the cornmeal mixture and mix until smooth, then fold in the scallions, basil, dill and corn
8
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
9
Let cool completely, then slide a knife around the edges and invert the bread onto a plate