Rosemary Cornbread
Yields: 3 mini loaves or 1 standard loaf
 
Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespooon finely chopped fresh rosemary
  • 2 large eggs, lightly beaten
  • ¼ cup granulated sugar
  • 1 cup low-fat buttermilk
  • ⅓ cup extra-virgin olive oil
Instructions
  1. Preheat oven to 425°F. Spray baking pan(s) with baking spray and set aside.
  2. In a medium bowl, whisk together cornmeal, flour, baking powder and baking soda. Stir in rosemary.
  3. In a large bowl, whisk eggs, sugar, buttermilk and oil until combined. Add flour mixture in two batches; fold until just combined.
  4. Divide batter between 3 mini loaf pans, or 1 standard loaf pan. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes for mini loaves, 30 minutes for standard loaf. Let cool in pan for 5 minutes and then move to wire rack to cool completely.
Notes
Adapted from Martha Stewart
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/05/25/rosemary-cornbread-sundaysupper-choosedreams/