- ½ cup (113g) unsalted butter
- ½ bunch fresh sage
- ½ bunch fresh thyme
- 1.25 cup (185g) all-purpose flour
- ⅓ cup (70g) granulated sugar
- 3.5 Tbsp (50g) light brown sugar
- 1.25 tsp (6g) fine sea salt
- 1 Tbsp (13g) baking powder
- 1.25 cup (175g) yellow cornmeal (finer grind will be better)
- 2 whole eggs
- 1.5 cup (350ml) buttermilk
Ultra Easy 30 Minute Cornbread
Corn bread doesn't have a whole lot of secrets, but I have one. That secret is using herb browned butter in the batter. It's a small extra bit of effort for a massive addition of flavor. Either way, 30 minutes is all you need to make this so let's gooooo.
Prep:
5 minutes
Cook:
20-25 minutes
Serves:
8
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Ingredients
Directions
- Start by placing a cast iron pan into a cold oven and begin preheating to 400℉.
- In a small pot, add and melt the butter over medium heat.
- Once the butter has browned, add in fresh sage and thyme. Stir around then place into a container and set to the side.
- In a medium-size bowl, add and whisk together all the dry ingredients.
- In a separate bowl, combine and whisk together the eggs then whisk in the buttermilk.
- Remove the herbs from the browned butter and slowly whisk in the butter into the buttermilk mixture.
- Whisk wet ingredients into the dry ingredients until well combined.
- Remove the pan from the oven, spray with oil, and add in the batter spreading out evenly to the walls of the pan.
- Place back into the oven for 20 - 25 minutes.
- Remove and let cool for a few minutes before removing from the pan and placing onto a wire rack to cool completely before serving.
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