September 26, 2007

Rosemary & Olive Oil Cornbread

1 cup flour
1 cup cornmeal
1 cup buttermilk
1/3 cup olive oil
1/4 cup sugar
2 tablespoons chopped fresh rosemary
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg

Preheat oven to 350. Grease or spray one 8x8 baking pan or an 8 inch pie tin. In a medium bowl, whisk together the rosemary, cornmeal, flour, baking powder and soda, sugar and salt. Beat in the egg, buttermilk and oil until well combined. Pour into pan and bake 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

My thoughts:
Noticing a theme? $1 bought us the largest bunch of rosemary I have ever seen and I am trying to think of new ways to use it all up. I always think of rosemary as sort of a rustic flavor-very woodsy-and thought that slightly sweet corn would make a good foil. I love the results, the rosemary flavor really spread throughout the cornbread without being overpowering.