Cornbread edit

Basic cornbread recipe that you can make either sweet or savoury!




I used a 12 inch cast iron, but you can use it with any size round baking dish. If you’re using a 9 inch pan, halve the recipe, then cook at 400F for 20-25 minutes.

The herbs give a fairly strong flavour so use less if you don’t want it to be so dominant.

Good toasted with butter, really good paired with chili!

Adapted from: alison roman and Joshua Weissman