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Skillet cornbread with herbs


  • Preheat oven to 200°C fan forced (220°C normal).
  • Oil a skillet (or heavy-bottomed pan that can go into the oven) and heat it in the oven.
  • Sift the flour and baking powder into a large bowl.  Then add the cornmeal, sugar and salt. Mix well.
  • In another bowl, whisk the eggs with 60 ml melted butter, the milk and herbs.
  • Make a well in the centre of the flour, pour in the egg mixture and stir until the batter is smooth. Then pour the batter into the hot skillet, tap it on the workbench and cook in the middle of the oven for about 20-25 mins.
  • When ready, brush the top of the bread with extra melted butter and serve immediately! 
  • from "La Varenne in Paris" by Anne Willan


  • olive oil spray
  • 125 gm plain flour
  • 1 tbsp baking powder
  • 175 gm fine cornmeal (or polenta)
  • 1 tbsp sugar
  • 1½ tspn sea salt
  • 2 eggs
  • 60+ ml unsalted butter, melted
  • 300 ml milk
  • 2 tbsp mixed fresh herbs, eg. rosemary, sage & thyme

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm