Straightforward Herb-Infused Cornbread Recipe: Southern Consolation with a Twist

A tasty twist to cornbread is this recipe for herb cornbread to serve with a dish like chili, soup, stew, baked chicken, pork chops or a roast. The gentle influx of herbs added to this moist and delicious cornbread makes it the perfect accompaniment that your family and friends will love. Instead of the sweeter cornbread that we make up North, this Southern version has subtle sweetness, which does work nicely as bread with dinner. In this post, I’ll share this recipe with you that originally came from my grandmother’s neighbor, who relocated years ago from Arkansas.

This is an extremely easy cornbread to make. No electric mixer is required. The most complicated part of this recipe is gathering up the ingredients. Next, it is just stirring them by hand together with your fork or a large spoon before pouring into your well-greased baking pan.

Tips for the Best Cornbread

Line up all the ingredients, including the mixing bowl, baking pan, and measuring spoons first. This will save time and energy hunting for them later.

Try not to overmix the batter and make it perfectly smooth. There will be lumps. The reason you want to avoid overmixing is because it will cause the cornbread to be denser and the baking powder will not be as effective.

You can experiment with fresh herbs or flavor with the herbs of your choice. One tablespoon of a fresh herb is equivalent to one teaspoon of the dried form.

Give this Southern cornbread a try because I think you will enjoy it along with your next meal. Please also share this recipe with family and friends and do come back to my blog for more.

Easy Herb Cornbread

1 ½ cups of sifted flour
3 teaspoons of baking powder, leveled
½ teaspoons of salt
2 tablespoons of sugar
1 cup yellow cornmeal
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1/4 teaspoon of oregano
3 large eggs
1 ½ cups of milk
1/3 cup of canola oil

1. In a large mixing bowl: add the sifted flour, baking powder, salt, sugar, cornmeal, and herbs, then stir with your fork to mix the ingredients.
2. Add the egg, milk and canola oil.
3. Stir until the ingredients are well-moistened, but not excessively. You want the batter to still have a lumpy consistency.
4. Deposit the batter in a well-greased pan about 10-1/2″ x 7″or an 8″ square pan.
5. Bake in a 400-degree oven for about 18-20 minute, depending on how your oven is regulated.
   Test with a toothpick, slender knife or cake tester to see if anything sticks for determining doneness.
6. ENJOY!

More of My Home-Tested Cornbreads to Check Out

Sour Cream Cornbread

Banana Cornbread

Moist Cornbread with Cream-Style Corn

Easy Cornbread

Best Cornmeal Muffins

The gentle influx of herbs added to this moist and delicious cornbread makes it the perfect accompaniment that your family and friends will love.

Course:

bread, Dinner, Lunch, Snack

Cuisine:

American

Keyword:

cornbread recipe, herb cornbread, southern cornbread

• 1 ½
  cups
  of sifted flour
• 3
  teaspoons
  of baking powder
  leveled
• ½
  teaspoons
  of salt
• 2
  tablespoons
  of sugar
• 1
  cup
  yellow cornmeal
• 1
  teaspoon
  dried parsley flakes
• 1
  teaspoon
  dried basil
• 1/4
  teaspoon
  of oregano
• 3
  large eggs
• 1 ½
  cups
  of milk
• 1/3
  cup
  of canola oil

1. In a large mixing bowl: add the sifted flour, baking powder, salt, sugar, cornmeal, and herbs, then stir with your fork to mix the ingredients.

2. Add the egg, milk and canola oil.

3. Stir until the ingredients are well-moistened, but not excessively. You want the batter to still have a lumpy consistency.

4. Deposit the batter in a well-greased pan about 10-1/2″ x 7″or an 8″ square pan.

5. Bake in a 400-degree oven for about 18-20 minute, depending on how your oven is regulated.

6. Test with a toothpick, slender knife or cake tester to see if anything sticks for determining doneness.

7. ENJOY!