Rosemary Cornbread
From Recipes
| 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.
