Every Thursday on the Good Food Blog we share a recipe from our archives.
Chef Jerry Traunfeld of The Herbfarm tells us how to cook with fresh farm ingredients. His book, The Herbal Kitchen : Cooking with Fragrance and Flavor, explores how we can use herbs in our kitchens at home. He first shared this recipe for Marjoram Corn Bread on January 14, 2006.
Marjoram Corn Bread
Yield: Nine (8″ x 8″) servings
- 2 teaspoons unsalted butter, softened, for the pan
- 1 cup all purpose flour (spoon and level; 4 1/2 ozs)
- 11/2 tsps baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 3/4 cup stone-ground cornmeal
- 1 Tablespoon sugar
- 1 cup whole or low-fat buttermilk
- 2 large eggs
- 2 Tablespoons fresh marjoram, finely chopped
- 1/4 cup green onions, finely chopped
- 4 Tablespoons unsalted butter, melted
Preheat oven to 400–F. Butter an 8-inch square baking pan. Sift the flour, baking powder, baking soda and salt into a medium-size mixing bowl. Stir in the cornmeal and sugar. In a separate bowl, whisk together the buttermilk and eggs. Pour the liquid into the dry ingredients and stir just until all the ingredients are moistened. Stir in the marjoram, green onions, and melted butter. Pour the mixture into the prepared pan. Bake until the cornbread is lightly browned and pulls away from the sides of the pan, about 25 minutes. Cool slightly in the pan before cutting and serving.