Cooktop Cove: This simple cornbread packs a flavor punch
By Emily Monaco
Cornbread often plays second fiddle to other dishes, but in the recipe below, it has a flavor all its own, thanks to a savory combination of herbs, garlic, shallot and cheese. You'll bake the cornbread in a preheated cast iron skillet, which has the extra benefit of giving it a super crispy crust that adds texture to this already flavorful recipe.
You can change the herb mix to suit your tastes. Spicy jalapeños, smoky paprika or aromatic tarragon can also join the party or replace some of the players to lend a different flavor profile to the base. Experiment at home to discover your favorite combinations.
Herbed cornbread
8
15 minutes
30 minutes
45 minutes
¾ cup flour
¾ cup yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
2 eggs
¾ cup buttermilk
5 tablespoons butter
1 shallot, minced
1 clove garlic, minced
1 teaspoon parsley, minced
1 teaspoon chives, minced
½ teaspoon dill, minced
¾ cup shredded cheddar cheese
Preheat the oven to 425 F. Combine the flour, cornmeal, sugar, baking powder and salt in a bowl. Whisk well to combine.
Whisk the eggs and buttermilk together, then pour into a well in the dry ingredients.
Heat the butter in a cast-iron skillet over medium heat. Add the shallot and garlic, and cook until just fragrant, 2 minutes. Drizzle into the batter mixture, and add the herbs and cheese. Fold in to combine.
Pour the batter back into the hot cast-iron skillet. Bake for 20-30 minutes, until golden brown.