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Mar 15, 2010

Rosemary Cornbread

Rosemary Cornbread

To keep the loaf from getting too heavy or dense, avoid overmixing the batter

when you incorporate the dry ingredients. Use the lowest speed on your mixer,

and add the dry ingredients gradually, mixing them just until they're wet.



Makes two 5-inch loaves.

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


1.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.

2.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.

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

2 days.