Herb Cornbread

Name: Herb Cornbread
Ingredients: 5-1/3 ounces, weight Cornmeal Or Polenta; 5-1/3 ounces, weight Self Raising Flour; 1 Tablespoon Sugar; 2 teaspoons Baking Powder; 1 teaspoon Salt; 1/2 Tablespoons Black Pepper; 2 whole Eggs; 1 cup, 4 tablespoons, 3/4 teaspoons, 1-7/8 pinches Buttermilk; 1-7/8 ounces, weight Butter, Melted; 2 whole Red Chilies, Finely Chopped; 2 Tablespoons Mixed Chopped Herbs (I Use Parsley, Chives And Basil)

11 ingredients

6 steps

Ingredients

5-1/3 ounces, weight Cornmeal Or Polenta
5-1/3 ounces, weight Self Raising Flour
1 Tablespoon Sugar
2 teaspoons Baking Powder
1 teaspoon Salt
1/2 Tablespoons Black Pepper
2 whole Eggs
1 cup, 4 tablespoons, 3/4 teaspoons, 1-7/8 pinches Buttermilk
1-7/8 ounces, weight Butter, Melted
2 whole Red Chilies, Finely Chopped
2 Tablespoons Mixed Chopped Herbs (I Use Parsley, Chives And Basil)

Directions

1

Preheat the oven to 350F.
2

Butter a bread pan (I like to use a square brownie pan) with a bit of the melted butter and set aside.
3

In a big bowl, mix the cornmeal, flour, sugar, baking powder, salt and pepper.
4

In another bowl, mix the eggs, buttermilk and melted butter. Pour into the dry ingredients and mix well. Fold in the chillies and herbs and pour into the buttered pan.
5

Bake for 45 minutes. It should look golden brown but not too dark. Insert a knife and if it comes out clean, it's ready!
6

Tastes great on its own with a spread of butter or as an accompaniment to soup, beans or even a salad!