Rosemary and Onion Cornbread
From angel29 16 years agoIngredients
- 1 tbsp. butter shopping list
- 1 small onion, diced shopping list
- 1 cup cornmeal shopping list
- 1 cup all-purpose flour shopping list
- 2 tsp. baking powder shopping list
- 1 tsp. baking soda shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. cayenne pepper shopping list
- 3 tbsp. coarsely chopped fresh rosemary shopping list
- 1 cup buttermilk shopping list
- 2 eggs shopping list
- 1/2 cup butter melted and cooled shopping list
- small sprigs of rosemary leaves (optional) shopping list
How to make it
- Preheat oven to 375ºF
- 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.
- 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.
- In a medium bowl, whisk buttermilk with eggs and the 1/2 cup butter. Add to flour mixture, stirring just to combine.
- 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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