Recipe

Rosemary Corn Cakes Recipe

Add Step-by-Step Photos	Nikchick / All my dishes 2 years ago For my birthday my friends bought me a cooking class at Blue Ribbon Cooking School in Seattle. This is one of the recipes I got to make (and eat)! These were very good topped with honey-butter. They were described as "somewhere between a biscuit and a scone".... More Prep:15m Cook:35m Servings:6	Nikchick
	cornbread rosemary easy cheap

Does this look good? Yeah! / Nope

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Ingredients

1/4 cup plus 6 Tablespoons unsalted butter, room temperature

1/2 cup light brown sugar

1 Tablespoon honey

1 large egg

2 large egg yolks

1 3/4 cups all-purpose unbleached flour

1 cup cornmeal

1 Tablespoon plus 1 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons fresh rosemary, finely chopped

1/2 cup heavy cream

Directions

Preheat the oven to 350 degrees Fahrenheit. In a large bowl beat the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the honey, egg and egg yolk. Scrape down the sides of the bowl with a rubber spatula and beat in the dry ingredients and rosemary. Pour in the cream and blend well; the dough will be quite sticky.

On a generously floured work surface, with floured hands, pat the dough into an 8 x 12 inch rectangle about 1/2 inch thick. Using a 2 1/2-inch round biscuit cutter dipped in flour, cut out individual cakes. Gently pat the dough scraps together and cut out more cakes.

Place the cakes about 2 inches apart on an ungreased baking sheet and place a tiny rosemary sprig in the corner of each cake. Bake for 30 to 35 minutes, until the bottoms are golden brown. Let the cakes rest a few minutes on the baking sheets; they are very tender and quite fragile. Using a spatula, carefully transfer the cakes to a rack to cool.

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