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!
Rosemary Cornbread adapted from Martha Stewart and Alida’s Kitchen
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
Directions:
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!
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Sneeze? Yawn? It just showed up on my SD card, compliments of photog Mr. P 😉
Question: Do you like rosemary? Cornbread?
Be well,
Rosemary might be one of my very favorite herbs 🙂 Yum!
I’m a huge fan of cornbread- it will pretty much go with every other meal I eat. SO good…
I love both rosemary and cornbread! I haven’t had cornbread in, I can’t even remember how long … sad state of affairs! This recipe looks delicious.
Oh YUM!!! NIck and I both love cornbread, and this post reminds me that it’s been way too long since I’ve made it. I also love rosemary. We sell rosemary bushes at MD and whenever I Walk buy I just have to stop and take a big whiff of the delicious scent 🙂
By the way, I don’t know if I ever told you that you thai turkey burgers were a HIT with Nick’s mom and sister. I didn’t blog about it because, well, I just don’t blog about everything I guess. I used lean ground beef instead of turkey, and made maybe one or two other modifications, but BOY were they good!! And, the sauce was amazing and made them nice and moist.
Love them both but never thought to combine them! Mmm!
YES! I made some for our bbq on Monday. I cheated and just added fresh rosemary to some Jiffy mix…but the outcome was incredible…but then again…I heart rosemary anything! lol
Love this! Hot cornbread is my fav., and probably because I eat a lot of bean dishes and those two do go so well together. I usually add corn and onions, but haven’t tried too many herbs in my cornbread. This sounds fabulous.
I love cornbread, but hate rosemary. Do you think I could substitute cilantro instead of the rosemary since I’d normally pair it with a Mexican dish?
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Yes, that sounds good!! And just for fun, maybe a sprinkle of pepperjack in the mix before baking, or right on top to brown? Drool… 🙂
Oh yum! I love everything about this!
mmm this looks SO so good! I love cornbread!
I love that picture of Lily, especially because its exactly how I feel right this second. 🙂
Cornbread may be my favorite thing. Its at least up there super high on the list. As is rosemary. Clearly I need to make this.
Looks good! I’m glad you liked the recipe. Using this in a cornbread and beans meal is a great idea!
Love rosemary and cornbread! I’ll have to make this!
This sounds delicious! I love anything with rosemary. And what an adorable picture! I think it’s a yawn 😉
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Knowing her level of laziness, I do too 😉
I like to make anadama bread which goes in a loaf pan and is like a cross between cornbread and sandwich bread. It’s got a nice crumb.
I love cornbread but I rarely make it. I always seem to eschew it in favour of my much beloved yeast breads
First of all, LOVE the picture of Lilly! Thanks Mr. P. 😀
And second, I love cornbread. When I worked downtown I went to Heaven on Seven at least twice a week for their jalapeno cornbread – it was moist, tender and back 14 years ago, a hefty price of $2.50 a square! But.so.worth.it.
Definitely making this Nicole – thanks!!
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$2.50 for cornbread??! I’m in the wrong line of work 😉
Hi Nicole. OOOH…love rosemary, and love cornbread, so the two together? YUM!! LOVE the photo of Lily! And even funnier that it just “appeared” on your card. Very funny Mr P!!! Have a great week!!!
I prefer a sweeter cornbread. My mom always used to make Jiffy brand when I was growing up, so that’s what I like, I guess.
I agree, I love cornbread – anytime, anywhere! Love your rosemary twist here.
This looks absolutely delicious! I love rosemary and I have a lot growing in my herb garden so I’ll definitely give it a try. Thanks for the recipe!
So, I saw this yesterday…and made it yesterday…it is life changing! LOVED IT!! My mind started spinning with all the possibilities that this would go with!! I’m excited to try it for a nice dinner with friends.
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I’m glad you liked it! So easy, too..!!
I love rosemary! Anything that has rosemary in it appeals to me! I was out in a restaurant a couple weeks ago and wanted creme brulee which is pretty much the only dessert I eat. The waiter told me they had a ginger creme brulee and I kinda snubbed him. ehh, I don’t really like ginger. Then he continued trying to sell and told me it was actually a rosemary ginger creme brulee. Now that I could NOT say no to! and it was delicious!
I use wheat flour instead of white all purpose. It still comes out great