Back to Rosemary Cornbread

All Reviews for Rosemary Cornbread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Rosemary Cornbread

Recipe Summary

Yield: Makes two 5-inch loaves

Ingredients

Ingredient Checklist

1 cup yellow cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon finely chopped fresh rosemary, plus 6 sprigs for garnish (optional)

2 large eggs, lightly beaten

5 tablespoons sugar

2/3 cup low-fat buttermilk

2/3 cup extra-virgin olive oil

      Cook's Notes

Store at room temperature, wrapped in plastic wrap, up to 2 days.

      Variations

You can alsomake one loaf using a 9-by-5-by-2 1/2-inch loaf pan, brushedwith melted butter.

Gallery

Rosemary Cornbread

Recipe Summary

Yield: Makes two 5-inch loaves

Rosemary Cornbread

Rosemary Cornbread

Rosemary Cornbread

Recipe Summary

Yield: Makes two 5-inch loaves

Recipe Summary

Yield: Makes two 5-inch loaves

Yield: Makes two 5-inch loaves

Makes two 5-inch loaves

Ingredients

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon finely chopped fresh rosemary, plus 6 sprigs for garnish (optional)
  • 2 large eggs, lightly beaten
  • 5 tablespoons sugar
  • 2/3 cup low-fat buttermilk
  • 2/3 cup extra-virgin olive oil

Directions

Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.

Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.

Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.

      Cook's Notes

Store at room temperature, wrapped in plastic wrap, up to 2 days.

      Variations

You can alsomake one loaf using a 9-by-5-by-2 1/2-inch loaf pan, brushedwith melted butter.

Cook’s Notes

Store at room temperature, wrapped in plastic wrap, up to 2 days.

Variations

You can alsomake one loaf using a 9-by-5-by-2 1/2-inch loaf pan, brushedwith melted butter.

Reviews (3)

Add Rating & Review

63 Ratings

5 star values:

                                  11

4 star values:

                                  21

3 star values:

                                  24

2 star values:

                                  6

1 star values:

                                  1

Reviews (3)

Add Rating & Review

63 Ratings

5 star values:

                                  11

4 star values:

                                  21

3 star values:

                                  24

2 star values:

                                  6

1 star values:

                                  1

Add Rating & Review

63 Ratings

5 star values:

                                  11

4 star values:

                                  21

3 star values:

                                  24

2 star values:

                                  6

1 star values:

                                  1

63 Ratings

5 star values:

                                  11

4 star values:

                                  21

3 star values:

                                  24

2 star values:

                                  6

1 star values:

                                  1

63 Ratings

5 star values:

                                  11

4 star values:

                                  21

3 star values:

                                  24

2 star values:

                                  6

1 star values:

                                  1
  • 5 star values:
  • 11
  • 4 star values:
  • 21
  • 3 star values:
  • 24
  • 2 star values:
  • 6
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

11/10/2014

                This is now my favorite cornbread recipe! I made it in a 9x9 pan and it came out great. I love the flavor and it gives me a great recipe to use the Rosemary out of my garden.

Martha Stewart Member

Rating: Unrated

02/20/2011

                I followed the recipe as-is, and it was easy

Martha Stewart Member

Rating: Unrated

12/19/2010

                This came out really nice. I like the savory flavor of cornbread w/ rosemary and olive oil. I made it crulty free by using 2 egg substitutes of ground flaxseed and soymilk w/ a little vinegar added to make "buttermilk."  I got one loaf pan and a few muffins from the recipe.  Great with veggie chili!

Martha Stewart Member

Rating: Unrated

11/10/2014

                This is now my favorite cornbread recipe! I made it in a 9x9 pan and it came out great. I love the flavor and it gives me a great recipe to use the Rosemary out of my garden.

Rating: Unrated

Rating: Unrated

02/20/2011

                I followed the recipe as-is, and it was easy

Rating: Unrated

12/19/2010

                This came out really nice. I like the savory flavor of cornbread w/ rosemary and olive oil. I made it crulty free by using 2 egg substitutes of ground flaxseed and soymilk w/ a little vinegar added to make "buttermilk."  I got one loaf pan and a few muffins from the recipe.  Great with veggie chili!

All Reviews for Rosemary Cornbread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Rosemary Cornbread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest