I saw this recipe on a Wednesday, and I made it that very same day. It’s simple, and quick….and it tastes of rosemary through-and-through. Rosemary is such a unique herb and I love its earthiness. It’s also growing like wild fire in my backyard which makes it all the more appealing to me 🙂
We used this as a side to an entree, but I think it would be fabulous in a cornbread and beans meal. I don’t know about you, but I grew up on cornbread and navy beans, and this cornbread would bring that simple, hearty classic to a whole new, very chic level. Put that away in memory storage for when the cooler months roll around, mmkay? 😉 But in reality, cornbread is never out of style…or season!
1 cup cornmeal
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 Tbsp finely chopped fresh rosemary
2 large eggs, lightly beaten
1/4 cup sugar
1 cup low-fat buttermilk
1/3 cup extra-virgin olive oil
Preheat oven to 425 degrees. Grease bread loaf pan (9×5) 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.
Spoon batter into pan. Bake until a cake tester inserted in center comes out clean, 40-50 minutes. Let cool in pan for 5 minutes and then move to wire rack to cool completely. Yield: 10 slices.
Nutrition Information (per slice): 195 calories; 8.6 g. fat; 44 mg. cholesterol; 144 mg. sodium; 26.3 g. carbohydrate; 1.1 g. fiber; 4.4 g. protein
Result: If you love rosemary and cornbread, this is a no-brainer. I’ve never thought to make cornbread in loaf form, but it was great. Just remember this is a cornbread…not a fluffy bread. It’s more dense with intense flavor from the olive oil and rosemary — divine! Enjoy!
Question: Do you like rosemary? Cornbread?