Ingredients:
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
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
Directions:
Preheat oven to 350. Grease or spray one 8×8 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.
Cornbread is a staple for fall, especially with chili or other hot soups and stews like gumbo. I never thought of using rosemary, but I will now thanks to your inspiration!
Ditto Deborah’s comment. Rosemary sounds like an unorthodox–and very good–addition to cornbread!
Looks excellent.
Hi Rachel, came to your blog through a post at Nupur’s (One Hot Stove). She made your awesome sub rolls, and I made them from her post. Wanted to say thank you so much for the recipe!
And this cornbread looks delicious, too 🙂
I used a new silicone muffin tin for the first time to make this yummy recipe. Added some chives, too.
I love your site!
Very much digging this. I have some fresh rosemary I might substitute, and if you add some more sugar and another egg, it would be an excellent cake. 🙂
You give me an ideal of what to do with the rosemary on my cabinet.
Looks very nice, got to try this.
Wonderful recipe. I just tried it and I love it. Thanks for sharing with usairgv all of these recipes on your blog.
Hello Delicious! I just came across your blog and was pleased to find one of my favorite things, cornbread. This looks like it would be great with a rich, hearty stew. Or even Indian food (eggplant bharta?) would be great with it. I love the addition of rosemary, which gives it a great smell and taste.
Gosh, that looks good.
Rosemary is my number one herb, and I’m always looking to chop some for aroma therapy!
i made this last night, my first time ever making cornbread. this is the best cornbread i have ever had. it is perfectly savory with a touch of sweet. i am really looking forward to serving it today at a luncheon.