Rosemary Cornbread: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime= |CookTime=30 min @ 425 |Source=[http://alidaskitchen.com/2014/05/25/rosemary-cornbread-sundaysupper-choosedreams/ Alida's Kitchen] |Yield=8-10 servi..." |
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|Source=[http://alidaskitchen.com/2014/05/25/rosemary-cornbread-sundaysupper-choosedreams/ Alida's Kitchen] | |Source=[http://alidaskitchen.com/2014/05/25/rosemary-cornbread-sundaysupper-choosedreams/ Alida's Kitchen] | ||
|Yield=8-10 servings | |Yield=8-10 servings | ||
|Rating={{ | |Rating={{Very Good}} | ||
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=== Ingredients === | === Ingredients === | ||
Latest revision as of 02:39, 11 February 2021
| Summary | |
|---|---|
| Prep time | |
| Cook time | 30 min @ 425 |
| Source | Alida's Kitchen |
| Yield / serves | 8-10 servings |
| Rating | Very good |
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespooon finely chopped fresh rosemary
- 2 large eggs, lightly beaten
- 1/4 cup granulated sugar
- 1 cup low-fat buttermilk
- 1/3 cup extra-virgin olive oil
Preparation
Preheat oven to 425°F. Spray baking pan(s) with baking spray and set aside.
In a medium bowl, whisk together cornmeal, flour, baking powder and baking soda. Stir in rosemary.
In a large bowl, whisk 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 toothpick inserted in center comes out clean, 20 to 25 minutes for mini loaves, 30 minutes for standard loaf. Let cool in pan for 5 minutes and then move to wire rack to cool completely.
