I’ve always been a big fan of cornbread. My family reserves it for Thanksgiving and Christmas, but I think it can go with any meal. It’s easy to make, stores fairly well, and is easily adapted to the flavors of your dinner. I served this cornbread at our annual Halloween party and it was a huge hit. It’s amazing how the addition of a little herbs can change the flavor of a dish.
Adapted from King Arthur Flour
- 2 tbsp butter
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tsp Herbes de Provence
- 1 1/4 cups milk
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
Preheat the oven to 375°F. Place 2 tbsp butter in a cast iron skillet and place in oven to preheat.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir in herbs.
In another bowl or large measuring cup, whisk together the milk, melted butter, and egg.
Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
Spread the batter into the prepared pan.
Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.