Herbed Cornbread
Herbed cornbread combines tender cornmeal with fresh herbs, making it perfect for family dinners or gatherings. Its flavorful, moist crumb pairs beautifully with butter or chili.
Ingredients
Instructions
- Mix dry ingredients; add eggs, buttermilk, and melted butter.
- Pour batter into prepared baking pans.
- Bake at 375°F for 30 to 35 minutes until golden brown and cooked through.
Tips & Substitutions
For a more robust flavor, consider adding additional fresh herbs like thyme or rosemary alongside the basil. If you don't have self-rising cornmeal or flour, you can substitute regular cornmeal and flour with baking powder (1 tablespoon per cup of flour). This cornbread is versatile, so feel free to experiment with add-ins like cheese or jalapeños for a spicy kick.
Serving Suggestions
Serve this Herbed Cornbread warm as a delightful side to stews or soups, such as a hearty chili. It also pairs beautifully with Herbed Waldorf Salad for a fresh contrast. For breakfast, enjoy it toasted with butter or alongside Pecan Pancakes for a satisfying start to your day.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, wrap the cornbread in foil and warm it in a preheated oven at 350°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Herbed Cornbread contains roughly 1068 calories, with 30g protein, 209g carbohydrates, and 12g fat. It is an excellent source of iron (72% of the Daily Value), protein (60% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of vitamin A and vitamin D. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. Just give it a good stir before baking. This allows the flavors to meld beautifully, making it even tastier when baked fresh later.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 2 1/2 cups of milk with 2 1/2 tablespoons of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly before using in your recipe.
How do I know when the cornbread is done?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with foil to prevent burning while the inside continues to bake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).