Cornbread with Herb Motif
A pretty way to serve an old favorite.
Makes one 8” cake
2/3 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1/3 cup plain yogurt
½ cup milk
2 eggs
5 tbsp unsalted butter, melted and slightly cooled
2 sprigs flat leaf parsley
5 fresh sage leaves
Preheat oven to 350°F. Grease and line the bottom of an 8” cake tin with waxed paper. Grease the paper with butter. Tear off several small parsley leaves. Alternating, place the sage and parsley leaves in a circle with the herbs right side down. Press down the leaves so they are flat and adhere to the butter. Set aside.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, soda and salt.
In another bowl, whisk together the yogurt, milk, eggs and slightly cooled melted butter.
Stir the wet ingredients into the cornmeal-flour mixture until just combined. Pour the batter into the cake tin. Spread the batter to make a smooth top. Bake for 25 minutes, until a toothpick inserted into the centre comes out clean.
Remove from oven and let stand 10 minutes. Loosen the cake around the edges and invert onto a serving plate so the herbs are face up. Serve warm with butter.
