One of my goals as a chef and as a mother is to have a few dishes that my kids can say, “Yes! Mom is making her (insert name of food item) tonight!”. One of the foods that I have wanted to be amazing at was bread, but that isn’t working out for me so far. I did, however, come up with what I feel is the perfect cornbread recipe! If you are not a fan of rosemary, you can certainly opt to leave it out. We love to serve our cornbread when it is still a little warm and with a touch of honey to enhance the sweetness. My kids ate the entire pan in one meal. I think I got a keeper!
Buttermilk Rosemary Cornbread
1/2 cup butter, melted
1/2 cup sugar
1 cup buttermilk
1 cup cornmeal
1 cup all purpose flour (I have also used bob’s red mill 1 to 1 gluten free)
1 teaspoon baking soda
1/2 teaspoon iodized salt
1 tablespoon fresh rosemary, finely chopped
Preheat oven to 375 degrees. In a mixing bowl, combine melted butter and sugar. Whisk until smooth. Whisk in eggs and buttermilk. Add cornmeal, flour, baking soda, and salt. (Batter will remain slightly lumpy) Fold in fresh chopped rosemary. Pour mixture into prepared 8×8 baking pan or skillet of similar size. Bake for 30 minutes or until cooked through and golden brown.
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