Last week we recieved our first bag of fresh herbs of the year. We are very lucky to get weekly bags filled with rosemary, mint, parsley, basil and more from Randal's coworker. We made good use of the mint and parsley by making Armenian kebabs and fatoosh salad, but to use some of the rosemary I went with a rosemary cornbread. I am not a huge fan of cornbread but I do love rosemary which made this cornbread one of the best I have had!
1 cup cornmeal
1 cup flour
1/3 cup sugar
1 egg
1/4 cup olive oil
1 cup milk
2 tsp baking soda
1/2 tsp salt
1 tbsp chopped fresh rosemary
Preheat oven to 400.
In a large bowl, mix together the cornmeal, flour, sugar, salt and
baking powder. Add in the egg, milk, oil and rosemary and stir
to combine.
Grease a baking dish and pour in the batter.
Bake for 15-20 minute.
No comments:
Post a Comment