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Herbed Cornbread

1 1/2-cups fine cornmeal
1-cup milk
1-cup sour cream
1/4-tsp baking soda
1-cup all-purpose flour
2-tsp baking powder
1/2-tsp nutmeg
1/2-tsp salt
1/4-tsp freshly ground black pepper
1/2-cup butter, softened
1/4-cup granulated sugar
1/4-cup chives, or green onion, finely chopped
1-tbsp fresh thyme, minced

In a small bowl, combine cornmeal and milk
In a measuring cup, stir together sour cream and baking soda
In a medium bowl, combine flour, baking powder, nutmeg, salt, and pepper
In large bowl, using electric mixer, beat together butter and sugar until fluffy
Add eggs; beat well until smooth
Stir in cornmeal mixture
Add flour mixture, mixing just until combined
Stir in sour cream mixture, chives and thyme
Stir just to combine; pour mixture into buttered 9x5" loaf pan
Bake in preheated 350* oven about 45 minutes, or until cake tester inserted in center comes out clean