Rosemary And Onion Cornbread |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is good served with roast chicken, beef or a stew. Ingredients:
1 tbsp. butter |
1 small onion, diced |
1 cup cornmeal |
1 cup all-purpose flour |
2 tsp. baking powder |
1 tsp. baking soda |
1 tsp. salt |
1/2 tsp. cayenne pepper |
3 tbsp. coarsely chopped fresh rosemary |
1 cup buttermilk |
2 eggs |
1/2 cup butter melted and cooled |
small sprigs of rosemary leaves (optional) |
Directions:
1. Preheat oven to 375ºF
2. Grease a 9”x5” loaf pan. Melt butter in a small frying pan over medium-low heat. Add onion; cook until tender, about 5 minutes. Cool.
3. In a large bowl, stir cornmeal, flour baking powder, baking soda salt and cayenne together with a fork until well blended. Stir in rosemary and cooled onion.
4. In a medium bowl, whisk buttermilk with eggs and the 1/2 cup butter. Add to flour mixture, stirring just to combine.
5. Turn into loaf pan, smoothing top. Scatter small sprigs of rosemary leaves on batter if desired. Bake in the center of preheated oven until tester inserted into center comes out clean, about 40 minutes. Turn out onto rack and cool completely
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