Rosemary Cornbread

One of my favorite springtime activities is planting herbs.  Each Spring, I love thinking about what herbs to buy, what to make with them, etc.  But this year (in Minnesota), I think we skipped Spring altogether.  I swear, we had snow on the ground for at least six (long) months.  Then Summer came in with a bang, and it seemed there was no Spring in between.  It's insane! (or perhaps I am for living here?)

In any case, I have been lax in my herb planning this year. 

So, over the weekend, the family and I attempted to remedy this situation with a visit to a local nursery to hunt for herbs.  I saw the most beautiful rosemary plant and immediately envisioned warm loaves of Rosemary Cornbread.

Rosemary Cornbread has a classic cornbread texture and flavor, with a sophisticated twist of rosemary.  The fresh rosemary not only gives this bread an amazing flavor, but the little flecks of rosemary in each slice are just beautiful.  I reduced the oil from the original recipe, as it was just too much, and increased the buttermilk.  I also reduced the sugar.   The result is a delicious bread that is versatile enough to complement any meal.     

Rosemary Cornbread
Yields 3 mini loaves or 1 standard loaf

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespooon finely chopped fresh rosemary
2 large eggs, lightly beaten
4 tablespoons sugar
1 cup low-fat buttermilk
1/3 cup extra-virgin olive oil

1. Preheat oven to 425 degrees.  Grease baking pans(s) and set aside.
2. Put cornmeal in bowl.  Sift flour, baking powder, baking soda together into cornmeal.  Stir in rosemary.
3. In a large bowl, mix eggs, sugar, buttermilk and oil until combined.  Add flour mixture in two batches; fold until just combined.
4. Divide batter between 3 mini loaf pans, or 1 standard loaf pan.  Bake until a cake tester inserted in center comes out clean, 20 to 25 minutes for mini loaves, 40-50 minutes for standard loaf.  Let cool in pan for 5 minutes and then move to wire rack to cool completely. 

Adapted from Martha Stewart