Herbed Cornbread

It's Saturday night. A cold and stormy one, in fact, where the only thing I want to do is make a really simple meal that can warm up the house. How about some cornbread? Mixed with an abandoned can of beans and some roasted brussell sprouts (who have stayed perfectly fresh even though I've been out of town for a few weeks), it's a cozy meal for a quiet night. The best part is the unique flavor in the cornbread - a savory mix of some holiday herbs. So so yummy and my house smells good too!


For this recipe, I started with a recipe from Bon Appetit called Buttery Cornbread and added the extra flava. Enjoy!

Herbed Cornbread
Makes 1 loaf

1 1/3 cups coarse yellow cornmeal
1 cup unbleached all-purpose flour
1/4 cup sugar (or if you want it sweeter, 1/2 cup)
2 tsp baking powder
3/4 tsp kosher salt
1 cup + 2 Tbs buttermilk (or, instead of buying buttermilk substitute it with this)
9 Tbs (or 1 stick + 1 Tbs) unsalted butter, melted
1 large egg + 1 egg yolk, beaten
2 green onions, diced
2 Tbs fresh thyme, minced
1 Tbs fresh sage, minced
2 Tbs fresh rosemary, minced

1. Butter a loaf pan, about 9x5x3 inches.

2. Mix together all the dry ingredients - cornmeal, flour, sugar, baking powder, and salt.

3. Mix in the remaining ingredients and let it sit for 30 minutes so all the moisture can soak in. Heat the oven to 375.

4. Put the mixture in the loaf pan, drop it in the oven for 40 minutes, and then take it out to rest. After 5 minutes, cool it outside the pan and then serve at room temperature.

The loaf lasts about 2 days. If you want to make the best stuffing, call me; I have the best recipe that involves fruit, white wine, a ton of shallots, basmati rice, and some pinenuts. Ugh, it's to die for.