I’m sorry we don’t have any pictures of this yummy little thing. But… well… we devoured it. Plus, I have to admit that it was a little funny looking since I used cornmeal made out of blue corn that I bought from Full Belly Farm last year. I figured that I’d better start using it up since we’ve come full circle, and fresh corn is back on the market stands!
The recipe came out of one of my new favorite cookbooks, called The Herbfarm Cookbook. The name of the book is the same as the restaurant which is up in Seattle, Washington. It’s filled with loads of yummy recipes that burst with fresh herbs from the garden. It also has a whole section about growing, harvesting, and pruning herbs. I’ve bookmarked tons of pages as “recipes to try”. We ate this cornbread with the Bay Laurel roasted chicken, and it too, was wonderful.
I have quite a few herbs in my own garden, and I keep track of things in my neighborhood that I can use too. Like the Bay Laurel tree right around the corner. And those of you who live close to me are welcome to swing by for a few sprigs of this or that.
Herbs currently in my garden: marjoram, oregano, sorrel, chives, thyme, savory, rosemary, sage, spearmint and chocolate mint, fennel, scented geraniums, and tarragon
Herbs on the way: basil, shiso, parsley
Marjoram Cornbread adapted from The Herbfarm Cookbook, by Jerry Traunfeld
yields 1 8×8-square bread
- 3 teaspoons unsalted butter, softened
- 1 cup all purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 rounded teaspoon kosher salt
- 3/4 cup stone-ground cornmeal
- 1 Tablespoon sugar
- 1 cup whole-milk buttermilk
- 2 large eggs
- 2 Tablespoons finely chopped fresh marjoram
- 1/4 cup finely chopped chives
- 4 Tablespoons unsalted butter, melted
Preheat the oven to 400 degrees. Shmear 2 teaspoons of the softened butter in the pan with your fingers or a paper towel. In a medium bowl stir together the flour, baking powder, baking soda, salt, cornmeal, and sugar. In a small bowl, combine the buttermilk and eggs, whisking to combine. Pour the liquid into the dry ingredeints, all at once, and stir just until all the ingredients are moistened. Stir in the marjoram, chives, and 4 Tablespoons of melted butter. Pour the batter into the pan. Brush the top with the remaining 1 teaspoon of softened butter to help it brown nicely. Bake until the cornbread is golden and a toothpick inserted in the center comes out clean, about 25 minutes. Cool slightly in the pan before serving.
*I think I’ll try baking it in a cast-iron pan next time, because I always love the crispy crust that it creates!