Rosemary Olive Oil Cornbread
serves 2-4
Slightly sweet corn is a good foil for the rustic, woodsy taste of rosemary, which spreads throughout the cornbread without overpowering it.
Read more about this recipe at Coconut & Lime.
1 cup flour
1 cup cornmeal
1 cup buttermilk
1/3 cup olive oil
1/4 cup sugar
2 tablespoons chopped fresh rosemary
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
prep: 10 minutes
total: 35 minutes
8x8-inch baking pan or 8-inch pie tin
medium bowl
1. Preheat oven to 350F. Grease or spray one 8x8 baking pan or an 8-inch pie tin.
2. In a medium bowl, whisk together the rosemary, cornmeal, flour, baking powder and soda, sugar and salt. Beat in the egg, buttermilk and oil until well combined.
3. Pour into pan and bake 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
