Rosemary Cornbread

Yields 3 mini loaves or 1 standard loaf

Photo by Martha H.
Adapted from alidaskitchen.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from alidaskitchen.com

Ingredients

  • 1

    cup cornmeal

  • 1

    cup all-purpose flour

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1

    tablespoon finely chopped fresh rosemary

  • 2

    large eggs, lightly beaten

  • 4

    tablespoons sugar

  • 1

    cup low-fat buttermilk

  • 1/3

    cup extra-virgin olive oil

Directions

Preheat oven to 425 degrees. Grease baking pans(s) and set aside. Put cornmeal in bowl. Sift flour, baking powder, baking soda together into cornmeal. Stir in rosemary. In a large bowl, mix eggs, sugar, buttermilk and oil until combined. Add flour mixture in two batches; fold until just combined. Divide batter between 3 mini loaf pans, or 1 standard loaf pan. Bake until a cake tester inserted in center comes out clean, 20 to 25 minutes for mini loaves, 40-50 minutes for standard loaf. Let cool in pan for 5 minutes and then move to wire rack to cool completely.

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