Corn Bread with Parsley and Basil.

Corn bread is quick to make and it’s best eaten hot as an accompaniment to the main dish.


1 cup {125 g} cornmeal

1/3 cup {50 g} all-purpose flour

1/2 cup {50 g} oatmeal

3 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons poppy seeds

2 tablespoons chopped flat-leaf parsley

2 tablespoons chopped basil

3 eggs, well beaten

scant 1 cup {200 ml} milk

4 tablespoons cream

4 tablespoons butter, melted


  1. Heat the oven to 400 degrees F/ 200 C.
  2. Mix the cornmeal, flour, oatmeal, baking powder, salt, and poppy seeds in a large bowl. Stir in the herbs.
  3. Add the eggs and enough milk to form a thick batter, beating well with a wooden spoon. Stir in the cream and melted butter.
  4. Liberally oil an 8-9 in [20-23 cm} cast iron skillet, the traditional pan for cooking cornbread. Pour in the batter and bake for 15-18 minutes. When cooked, a skewer or toothpick inserted in the middle should come out clean.
  5. Cut the corn bread into triangles or squares and wrap in a napkin to keep warm. Any leftover pieces can be cut in half and toasted or fried.

Kcal 1773 P 58 g C 182 g S 3017 mg SFA 52 g UFA 48 g {for total quantity of bread}