In any case, I have been lax in my herb planning this year.
So, over the weekend, the family and I attempted to remedy this situation with a visit to a local nursery to hunt for herbs. I saw the most beautiful rosemary plant and immediately envisioned warm loaves of Rosemary Cornbread.
Rosemary Cornbread has a classic cornbread texture and flavor, with a sophisticated twist of rosemary. The fresh rosemary not only gives this bread an amazing flavor, but the little flecks of rosemary in each slice are just beautiful. I reduced the oil from the original recipe, as it was just too much, and increased the buttermilk. I also reduced the sugar. The result is a delicious bread that is versatile enough to complement any meal.
Yields 3 mini loaves or 1 standard loaf
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
4 tablespoons sugar
1 cup low-fat buttermilk
1/3 cup extra-virgin olive oil
- Preheat oven to 425 degrees. Grease baking pans(s) 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.
- Divide batter between 3 mini loaf pans, or 1 standard loaf pan. Bake until a cake tester inserted in center comes out clean, 20 to 25 minutes for mini loaves, 40-50 minutes for standard loaf. Let cool in pan for 5 minutes and then move to wire rack to cool completely.
Adapted from Martha Stewart