• prep: 10 min
• cook: 0 hr
• total: 10 min

servings:

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.

• 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

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