- 12
Ingredients
- 2 cups cake flour or all purpose flour
- 2 cups yellow cornmeal
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 cup buttermilk or sour milk
- 1 cup freshly brewed black tea, cooled to room temperature
- 1 to 2 tbsp dried rosemary, crushed or a fresh rosemary sprig
Preparation
Step 1
1. Grease a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, oornmeal, baking powder and salt; set aside.
2. In a very large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well-combined, scraping sides of bowl occasionally. Add eggs, 1 at a time, beating well after each addition (about 1 minute total). Beat in buttermilk and tea. Mixture will look curdled. slowly add flour mixture, beating on low speed just until moistened (batter should be slightly lumpy). Pour batter into the prepared pan. sprinkle with dried rosemary or top with rosemary sprig.
3. Bake in a 375 oven for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on a wire rack. Serve warm.