Herbed Butter 1 teaspoon each of: marjoram, thyme, rosemary (minced fresh) 1/4 teaspoon each of: garlic, basil, sage (minced fresh) 1/2 cup (4 oz.) sweet unsalted butter or margarine, softened Mix ingredients together, either by hand or an electric mixer. Pack into molds or crocks, or roll like a jelly roll in a piece of plastic wrap and place a twist tie on both ends. A melon-baller can also be used for nice round shapes. Chill for at least three hours before serving. Herb butter can be stored in the refrigerator for up to three months. Cornbread Recipe