Herby Cornbread

Adapted from Smitten Kitchen
Print Recipe
Prep Time 15 mins
Cook Time 30 mins
Course Side Dish
Cuisine American



  • 125 grams plain flour
  • 145 grams course cornmeal/polenta NOT QUICK COOK!
  • 10 grams granulated sugar
  • 2 teaspoons baking powder
  • up to 50 grams mixed fresh herbs
  • 1/2 teaspoon table salt
  • 1 large egg lightly beaten
  • 225 ml sour cream *
  • 150 ml whole milk *
  • 2 tablespoons neutral oil ground nut, sunflower, light olive oil
  • * If you buy a 300ml tub of sour cream and you might not use it all just shove it in and use less milk; if you can only afford/want to get a 150ml tub, then add more. Sure, the consistency will be a little different, but variety is the spice of life, no?



  • Preheat the oven to 180C
  • Line your loaf or cake tin with greaseproof paper
  • Finely chop/process your herbs


  • Whisk flour, cornmeal, sugar, baking powder and salt together in a large bowl
  • In a smaller bowl, whisk together the egg, sour cream, milk and oil
  • Stir the wet ingredients into the dry ones using your balloon whisk, mixing until just barely combined
  • Spread the batter in your prepared tin or into the muffin tin and bake for 22 to 25 minutes for bread, around 15 for the muffing
  • A skewer pushed into the middle of the cake should come out clean


  • Cornbread doesn't keep well so freeze when cool.
Keyword corn bread, lunchboxes, muffins