Herb Corn Bread
"This is a very simple quick bread made using the muffin method, but the addition of fresh herbs and summer corn takes it to a whole new level. Don't substitute dried herbs here - they won't give you the dynamic flavour that fresh ones offer. The recipe can also be baked in muffin tins, yielding a dozen tempting corn muffins (see the variation below)"
I made the muffin variety and they're good. Sorry 'bout the ugly pictures, haha
Ingredients
1 cup flour
1 cup medium-grind cornmeal (yellow or white)
1/4 cup plus 1 Tablespoon sugar
1 1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large shallow, very finely chopped
3/4 cup fresh or frozen corn kernels
1/3 cup finely chopped fresh thyme leaves (about 2 bunches)
1/4 cup finely chopped fresh sage leaves (1 1/2 to 2 bunches)
2 tablespoons finely chopped fresh Italian parsley
1 cup half-and-half
2 large eggs
1 stick unsalted butter, melted
Pre-heat the oven to 350 and position an oven rack in the center. Lightly coat the loaf pan with melted butter and line it with a piece of parchment paper that extends 1 inch beyond the edge of both sides of the pan.
In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, salt and pepper to blend well. Add the shallot, corn kernels, thyme, sage and parsley. Whisk again to blend everything thoroughly.
In the second medium bowl, whisk together the half-and-half and eggs. Make a well in the dry ingredients and pour the egg mixture into the well, then add the melted butter. Use the whisk to gently combine the ingredients, stirring just until the batter is homogenous and there are no patches of egg or flour. Don't overmix.
Use a spatula to scrape the batter into the prepared loaf pan. Bake for 40 to 50 minutes, until the center of the bread feels firm to the touch and a skewer inserted into the center comes out clean. Transfer to a rack and let cool 10 to 15 minutes before turning out of the pan.
*For individual muffins, pre-heat the oven to 375. Mix the batter as directed above, then divide it evenly among 12 standard muffin cups that have been well buttered or oiled. Be sure to butter the top of the muffin tin to prevent the muffin crowns from sticking there. Bake for 20 minutes.
- From Gourmet
I made the muffin variety and they're good. Sorry 'bout the ugly pictures, haha
Ingredients
1 cup flour
1 cup medium-grind cornmeal (yellow or white)
1/4 cup plus 1 Tablespoon sugar
1 1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large shallow, very finely chopped
3/4 cup fresh or frozen corn kernels
1/3 cup finely chopped fresh thyme leaves (about 2 bunches)
1/4 cup finely chopped fresh sage leaves (1 1/2 to 2 bunches)
2 tablespoons finely chopped fresh Italian parsley
1 cup half-and-half
2 large eggs
1 stick unsalted butter, melted
Pre-heat the oven to 350 and position an oven rack in the center. Lightly coat the loaf pan with melted butter and line it with a piece of parchment paper that extends 1 inch beyond the edge of both sides of the pan.
In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, salt and pepper to blend well. Add the shallot, corn kernels, thyme, sage and parsley. Whisk again to blend everything thoroughly.
In the second medium bowl, whisk together the half-and-half and eggs. Make a well in the dry ingredients and pour the egg mixture into the well, then add the melted butter. Use the whisk to gently combine the ingredients, stirring just until the batter is homogenous and there are no patches of egg or flour. Don't overmix.
Use a spatula to scrape the batter into the prepared loaf pan. Bake for 40 to 50 minutes, until the center of the bread feels firm to the touch and a skewer inserted into the center comes out clean. Transfer to a rack and let cool 10 to 15 minutes before turning out of the pan.
*For individual muffins, pre-heat the oven to 375. Mix the batter as directed above, then divide it evenly among 12 standard muffin cups that have been well buttered or oiled. Be sure to butter the top of the muffin tin to prevent the muffin crowns from sticking there. Bake for 20 minutes.
- From Gourmet
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