Herb and Olive Oil Cornbread

Because I have an extensive guest list for Thanksgiving, I have to start thinking about it very far in advance, and I do! Right about now I begin to think of a theme for the holiday festivities. In the past, each year I think of a specific idea and buy my decorations accordingly. But as the years have gone by and more people started coming every year, it became harder to think of different themes.

Further than that, I began to realize the themes took away from the significance of Thanksgiving itself. Because I have so many great-nieces and nephews now, I thought this is what we should be celebrating. I always emphasize the importance of giving thanks, appreciating all we have and the value of family being together.

What I do now is pick a color scheme I would like and create an ambiance with. I have already chosen one for this year and I know it will be beautiful.

I will be posting many recipes from now until the holidays that I think would be great to use, whether you are entertaining or not. I will try to create a list of them early on so you can plan and decide which ones you would like to use!

This cornbread is perfect for your holiday menu. It comes out so moist and delicious. The addition of cheeses gives it a nice, gooey texture. The rosemary and thyme add a savory fragrance. If every day leading up to your holiday is as hectic as mine, you will appreciate how easy it is to make.

This recipe is courtesy of Tasteofhome and will serve 8 people who will devour every last bite.

Ingredients for Herb and Olive Oil Cornbread

3/4 cup cornmeal
1/2 cup all-purpose flour
1 tbsp. sugar
1 tbsp. grated Parmesan cheese
1 1/2 tsp. baking powder
1 tsp. minced fresh rosemary or 1/4 tsp. dried rosemary, crushed
1 tsp. minced fresh thyme or 1/4 tsp. dried thyme
1/2 tsp. salt
1 large egg
3/4 cup buttermilk
3 tbsp. good olive oil, divided
1/2 cup plus 2 tbs. shredded Italian cheese blend, divided