N.E. 145th Street
Woodinville, CA 98072
Chef Jerry Traunfeld of The Herbfarm
– Woodinville, CA
Adapted by StarChefs
Yield: 9 Servings (8 x 8
Because fresh marjoram is such a good match with
sweet corn, I had the inspiration to add it to corn bread, and it
turned out a winner. This especially moist bread is delicious with
main-course soups or bean dishes.
- 2 teaspoons unsalted butter, softened, for
- 1 cup all purpose flour (spoon and level;
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup stone-ground cornmeal
- 1 tablespoon sugar
- 1 cup whole or low-fat buttermilk
- 2 large eggs
- 2 Tablespoons fresh marjoram, finely chopped
- ¼ cup green onions, finely chopped
- 4 Tablespoons unsalted butter, melted
Preheat oven to 400°F. Butter an 8-inch square baking pan. Sift
the flour, baking powder, baking soda and salt into a medium-size
mixing bowl. Stir in the cornmeal and sugar. In a separate bowl,
whisk together the buttermilk and eggs. Pour the liquid into the
dry ingredients and stir just until all the ingredients are moistened.
Stir in the marjoram, green onions, and melted butter. Pour the
mixture into the prepared pan. Bake until the cornbread is lightly
browned and pulls away from the sides of the pan, about 25 minutes.
Cool slightly in the pan before cutting and serving.
A medium-bodied American Chardonnay such as the Byron Chardonnay
Santa Maria Valley 2001