Though Spring is here, I’m still making some heavier meals, such as soups and stews. Pacific Northwest Spring is hit or miss with the weather—one week hitting 70º F, and the next feeling like we’re back to Winter. Like right now. With that, I often find myself seeking the perfect ‘bread-y’ accompaniment to go with the meal that seeks to make us warm.
I’ve found that for bean soups, I love cornbread. Of course, I had to literally ’basil it up’ (that’s what my husband calls my herbal endeavors) by adding—wait for it—basil! This cornbread has a tender, herbaceous flavor and just the right amount of sweetness.
For simplicity’s (and easy dishwashing’s) sake, I like to put my buttermilk into a 2-cup measuring cup, then whisk in the other liquid ingredients.
As for chiffonade, it just means to cut the leaves into fine ribbons.
Honey Basil Cornbread
Ingredients
- 1 cup medium grind cornmeal
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- A large pinch of salt
- ¼ cup white sugar
- ½ cup (1 stick) unsalted butter + more for greasing the pan
- 1 cup buttermilk, room temperature
- 2 Tbsp honey
- 1 egg, room temperature
- ¼ cup basil leaves cut into chiffonade
Prepare a 9” cast iron frying pan or a 9” x 9” baking pan by generously greasing it with butter.
Preheat oven to 350º F.
Melt the stick of butter in a small saucepan over low heat. While the butter is melting, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Pour the buttermilk into a large measuring cup or a medium-sized bowl. If using the measuring cup and, for whatever reason, it’s not room temperature, stick it in the microwave for about a minute, and it should be closer to the temperature it should be. Once the butter is melted, set it aside to cool slightly.
Whisk the egg, honey, and butter into the buttermilk until combined. Pour the liquid into the dry ingredients, then add the snipped basil. Mix the ingredients until most lumps are gone, then pour into the prepared pan.
Bake for 30 minutes or until an inserted toothpick comes clean from the center and the cornbread is golden brown. Slice and serve, warm or cold. Makes 8-9 servings.
