Table of Contents

Herb and Parmesan Cornbread: A Savory Delight

The scent of cornbread baking always takes me back to my grandmother’s kitchen. She’d hum gospel tunes while stirring a massive bowl, the aroma of corn mingling with the earthy scent of her herb garden just outside the window. Her cornbread was a simple pleasure, but one that filled the whole house with warmth and love. While her recipe was a closely guarded secret, this Herb and Parmesan Cornbread captures that same homey feeling, with a delightful savory twist that I know she would have adored.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Servings: 6
Dietary Type: Vegetarian

Ingredients

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 egg
1/3 cup milk
1/4 cup parmesan cheese
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1 tablespoon chopped fresh parsley
1 teaspoon sugar
1 dash salt and pepper

Equipment Needed

Muffin pan or 8×8 inch baking pan
Mixing bowl
Measuring cups and spoons
Whisk or spoon
Oven
Optional: Basting brush

Instructions

Preheat your oven to 400°F (200°C). While the oven is heating, grease either a muffin pan or a small round pan (8×8 inches) thoroughly. This will prevent the cornbread from sticking and ensure easy removal. I prefer using a cooking spray, but you can also use butter or oil.
In a mixing bowl, combine the Jiffy corn muffin mix, dried oregano, dried basil, sugar, salt, and pepper. Make sure the dry ingredients are well-distributed before adding the wet ingredients.
Add the parmesan cheese to the dry ingredients. This cheese adds a wonderful salty and nutty flavor to the cornbread.
Now, add the egg and milk as instructed on the box of the corn muffin mix. Most mixes will call for these exact ingredients and proportions, but double check the instructions just to be sure.
Blend or mix all of the ingredients together until just combined. Be careful not to overmix, as this can result in a tough cornbread. A few lumps are perfectly fine.
Stir in the chopped fresh parsley. The fresh parsley brightens the flavor and adds a pop of color.
Pour the batter into your prepared pan. Spread the batter evenly, ensuring a uniform thickness for even baking.
Pop the pan into the preheated oven. Bake for approximately 15 to 20 minutes, or until the cornbread is golden brown.
To check for doneness, insert a toothpick into the center of the cornbread. If the toothpick comes out clean, the cornbread is done. If not, bake for a few more minutes and check again.
Once baked through, you can serve the cornbread as is, or for an extra touch of flavor and texture, brush the top with melted butter and sprinkle with more parmesan cheese.
If you choose to add the butter and extra parmesan, pop the cornbread under the broiler for about a minute, or until the cheese is melted and bubbly, creating a delicious cheesy crust. Watch carefully to prevent burning.

Expert Tips & Tricks

For a moister cornbread, you can add a tablespoon of sour cream or plain yogurt to the batter.
If you don’t have fresh parsley on hand, you can substitute dried parsley, but use about half the amount, as dried herbs are more potent.
To prevent the cornbread from sticking to the pan, you can line the pan with parchment paper before pouring in the batter.
Don’t overmix the batter! Overmixing develops the gluten, resulting in a tough cornbread. Mix until just combined.
For a little kick, add a pinch of red pepper flakes to the batter.
If you want to make it ahead of time, prepare the batter and keep it in the refrigerator for a few hours. Be sure to bake it within 24 hours.
To ensure even baking, rotate the pan halfway through the baking time.
If the top of the cornbread is browning too quickly, you can loosely tent it with aluminum foil.

Serving & Storage Suggestions

This Herb and Parmesan Cornbread is delicious served warm, straight from the oven. It pairs perfectly with chili, soups, stews, or as a side to grilled meats. You can also enjoy it as a snack or light meal with a pat of butter or a drizzle of honey.

Leftover cornbread can be stored at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. To reheat, wrap the cornbread in foil and bake at 350°F (175°C) until warmed through. You can also microwave it for a quick reheat, but be careful not to overdo it, as it can become dry.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	210.9 kcal	N/A
Calories from Fat	N/A	32%
Total Fat	7.4 g	11%
Saturated Fat	2.5 g	12%
Cholesterol	41.6 mg	13%
Sodium	528.7 mg	22%
Total Carbohydrate	29.8 g	9%
Dietary Fiber	2.8 g	11%
Sugars	9 g	N/A
Protein	6 g	11%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Cheese Variations: Experiment with different cheeses such as cheddar, Monterey Jack, or feta for a unique flavor profile.
Herb Variations: Feel free to substitute the oregano and basil with other herbs like thyme, rosemary, or sage.
Spicy Cornbread: Add a pinch of cayenne pepper or a chopped jalapeño for a spicy kick.
Sweet Cornbread: Increase the amount of sugar for a sweeter cornbread.
Gluten-Free: Use a gluten-free corn muffin mix for a gluten-free version.
Dairy-Free: Use a dairy-free milk alternative and omit the parmesan cheese or substitute with a dairy-free parmesan alternative.
Vegetable Additions: Add some cooked corn kernels, diced bell peppers, or zucchini to the batter for added flavor and texture.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pan?
A: Yes, you can use any pan that is oven-safe. Just be sure to adjust the baking time accordingly. A larger pan will require less baking time, while a smaller pan may need more.

Q: Can I make this recipe without eggs?
A: While the egg does add structure, you can try substituting it with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes). The texture may be slightly different.

Q: How do I prevent the cornbread from drying out?
A: Avoid overbaking the cornbread. Check for doneness with a toothpick, and remove it from the oven as soon as it’s done. You can also add a tablespoon of sour cream or plain yogurt to the batter for extra moisture.

Q: Can I freeze this cornbread?
A: Yes, cornbread freezes well. Let it cool completely before wrapping it tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: What’s the best way to reheat leftover cornbread?
A: The best way to reheat cornbread is in the oven at 350°F (175°C) until warmed through. You can also microwave it, but be careful not to overdo it, as it can become dry.

Final Thoughts

This Herb and Parmesan Cornbread is a simple yet satisfying dish that’s perfect for any occasion. The combination of savory herbs and salty parmesan cheese elevates the classic cornbread to a whole new level. I encourage you to try this recipe and make it your own by experimenting with different herbs, cheeses, and add-ins. Whether you serve it with chili, soup, or simply enjoy it as a snack, I’m confident that this cornbread will become a family favorite. Feel free to share your creations and feedback – happy baking!

Herb and Parmesan Cornbread Recipe