Marjoram Cornbread


3 t butter, softened
1 c all-purpose flour
2 t baking powder
½ t baking soda
1 ½ t salt (try one of the herb-flavored salt recipes in this issue if you dare!)
¾ c cornmeal
1 T sugar
1 c milk
2 eggs
3 T fresh marjoram, chopped
4 T butter, melted


Preheat oven to 375° F. Butter an 8-inch round baking pan. Sift all dry ingredients together. 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 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.