Rosemary cornbread with olive oil is the perfect quick bread to make to match cheese olives and white wine!
I made it for a dinner with friends and people loved it!
Here is the recipe if you want to give it a try! 🙂
Ingredients (1 loaf):
- 1 c yellow cornmeal
- 1 c all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tbsp chopped fresh rosemary
- 2 large eggs (beaten)
- 5 tbsp sugar
- 2/3 c low fat buttermilk
- 2/3 c extra virgin olive oil
Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal.
Wash some fresh rosemary
mince it and
Stir it into the flour
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.
Pour batter into bread loaf mold.
Bake until a cake tester inserted in centers comes out clean, about 30 minutes.
Let cool completely in molds on a wire rack.
Serve it as a side to your desired meal