Rosemary Cornbread
Stephanie Iscrupe
ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon backing soda
- 1/2 teaspoon salt
- 1 tablespoon chopped rosemary (fresh)
- 2 large eggs, lightly beaten
- 5 tablespoons sugar
- 2/3 cup low fat buttermilk
- 2/3 cup extra virgin olive oil
directions
- 1
Preheat oven to 425.
- 2
Put cornmeal in a large bowl. Sift flour, baking powder, baking soda and salt together into cornmeal. Stir in chopped rosemary.
- 3
Put eggs, sugar, buttermilk and oil in the bowl of an electric mixer with paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
- 4
Pour into loaf pan or mini-muffin tin and bake for 20-25 minutes. Let cool completely on wire rack. Store at room temperature, wrapped in plastic up to 2 days.
Source: Marie
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