Herbed Cornbread Recipes

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HERBED CORNBREAD



Herbed Cornbread image

Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of chives, parsley, and thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature, for pan
1 1/2 cups yellow or white cornmeal
1 cup all-purpose flour (spooned and leveled)
6 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
1 cup buttermilk
3 large eggs
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme leaves

Steps:

  • Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir chives, parsley, and thyme into batter. Transfer batter to pan and smooth top.
  • Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

Nutrition Facts : Calories 331 g, Fat 14 g, Fiber 2 g, Protein 7 g, SaturatedFat 8 g

HERB CORNBREAD



Herb Cornbread image

Jazz up plain old cornbread with herbs like celery seed, thyme, and marjoram. Paula's herb cornbread recipe uses buttermilk, eggs and self-rising cornmeal to make this classic side dish. Pairs perfectly with poultry dishes.

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 9

1/4 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon sugar
3/4 cup self rising flour
1 1/4 cups self rising cornmeal
2 beaten eggs
1 1/2 cups milk
6 tablespoons melted butter

Steps:

  • Preheat oven to 425 °F. Combine dry ingredients in a large bowl. Combine eggs, milk and butter in a separate bowl, and add to the bowl of dry ingredients, stirring until just moistened. Pour batter into a lightly greased 9-inch pan. Bake for 25 minutes or until golden brown.

HERBED CORNBREAD



Herbed Cornbread image

Basil, sage and thyme add flavour to The Pioneer Woman's slightly sweet cornbread.

Provided by Ree Drummond

Categories     bread,dinner,herbs,side

Time 45m

Yield 12 servings

Number Of Ingredients 13

1 cup yellow cornmeal
½ cup all-purpose flour
1 Tbsp baking powder
1 tsp kosher salt
½ tsp dried basil
½ tsp dried sage
½ tsp dried thyme
1 cup buttermilk
½ cup whole milk
1 large egg
½ tsp baking soda
3 Tbsp salted butter
3 Tbsp shortening

Steps:

  • Preheat the oven to 450 ° F.
  • Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
  • Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
  • In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
  • In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.

HERBED CORNBREAD



Herbed Cornbread image

This flavorful cornbread is almost like a side dish with ample green herbs, lots of texture and sweetness from the corn pieces. One thing is for sure: this bread is great on its own, and tastes fantastic with a little bit of fresh goat cheese spread on top.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 10 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, melted, plus more for the pan
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon granulated garlic
1 teaspoon kosher salt
1 cup frozen corn, thawed
1 cup buttermilk
2 large eggs
5 scallions, finely sliced (about 1/2 cup)
1/2 cup packed fresh basil, finely chopped
1/2 cup packed fresh dill, finely chopped

Steps:

  • Preheat the oven to 375 degrees F. Butter a 9-by-4 1/2-inch metal loaf pan and set aside.
  • Combine the cornmeal, flour, sugar, baking powder, baking soda, granulated garlic and salt in a large bowl and set aside. Place the corn in a small bowl, then take 1 tablespoon of the cornbread mixture and sprinkle it over the corn; toss to combine. Sift out any excess powder from the corn and set aside.
  • Whisk together the butter, buttermilk and eggs in a medium bowl.
  • Pour the buttermilk mixture into the cornmeal mixture and mix until smooth, then fold in the scallions, basil, dill and corn. Pour the batter into the prepared pan and bake until golden brown and the center bounces back when lightly pressed with a finger, about 45 minutes. Let cool completely, then slide a knife around the edges and invert the bread onto a plate.

HERB & OLIVE OIL CORNBREAD



Herb & Olive Oil Cornbread image

Olive oil helps showcase the flavor of fresh herbs in this fragrant cornbread. It is always a huge hit with my family and friends!-Mary Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 12

3/4 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 tablespoon grated Parmesan cheese
1-1/2 teaspoons baking powder
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup buttermilk
3 tablespoons olive oil, divided
1/2 cup plus 2 tablespoons shredded Italian cheese blend, divided

Steps:

  • Preheat oven to 425°. Place an 8-in. cast-iron skillet in oven; heat skillet 10 minutes., Meanwhile, in a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk and 2 tablespoons oil until blended. Add to cornmeal mixture; stir just until moistened. Stir in 1/2 cup cheese., Carefully remove hot skillet from oven. Add remaining oil to skillet; tilt pan to coat bottom and sides. Add batter, spreading evenly. Sprinkle with remaining cheese., Bake 12-15 minutes or until golden brown and a toothpick inserted in center comes out clean. Cut into wedges; serve warm.

Nutrition Facts : Calories 183 calories, Fat 8g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 352mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

HERBED CORNBREAD



Herbed Cornbread image

Make and share this Herbed Cornbread recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Breads

Time 40m

Yield 1 square or round

Number Of Ingredients 9

1 1/4 cups self-rising cornmeal
3/4 cup self rising flour
1 teaspoon sugar
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon celery seed
2 eggs, lightly beaten
1 1/4 cups milk
1/4 cup butter or 1/4 cup margarine, melted

Steps:

  • Preheat oven to 400.
  • Grease 9 inch square baking pan (I use med size iron skillet).
  • Preheat in oven.
  • Combine corn meal,flour,sugar,marjoram,thyme and celery seed in a bowl.
  • Combine eggs,milk and butter in a another bowl.
  • Add to flour mixture,stir just untill blended.
  • Pour into hot pan.
  • Bake 25 minutes or until golden brown.

REAL SOUTHERN HERBED CORNBREAD STUFFING



Real Southern Herbed Cornbread Stuffing image

NO bread, NO oysters, NO sausage, NO Eggs, NO Giblets. Simply the best cornbread stuffing you will ever put in your mouth. This is one of those 'secret' recipes handed down from my grandmother's grandmother. It has never been written down until now, but was taught in the kitchen to each generation during the holidays while helping grandma prepare the stuffing and listening to the stories of when they were little girls in the kitchen helping their grandmas.

Provided by Jeanine Starkenberg

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

12 cups crumbled cornbread
1 cup butter
1 cup finely chopped onion
1 cup finely chopped apple
1 cup finely chopped celery
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon salt
4 cups turkey broth, or as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place crumbled cornbread into a large bowl.
  • Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
  • Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

Nutrition Facts : Calories 363.6 calories, Carbohydrate 34.7 g, Cholesterol 72.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11.9 g, Sodium 1566.4 mg, Sugar 6.9 g

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