Rate this recipe
4.3/5
(4 Votes)
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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
Details
Adapted from alidaskitchen.com
Preparation
Step 1
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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