Gluten-free | Contains egg
There is something so comforting about a pillowy piece of cornbread, am I right? Especially at dinner! I eat this alone, with melted butter or I use it to soak up sauce or soup broth. A perfect accessory to your fall or Thanksgiving table.
I adapted this recipe which is made from 100% cornmeal from Plan to Eat. For me, I found that by adding a little oat flour… it makes for a fluffier bread and softens up some of the grittiness the plain cornmeal can leave behind. Also, letting the batter sit and having the cornmeal soak in some liquid makes a big difference in the method, so don’t skip that part! I love adding rosemary to- well, a lot of things, but definitely bread. It works great here for a savory cornbread. If you like it sweeter, add some more honey to the batter and the rosemary part is up to you.
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Hope you enjoy!
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**Alison
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2 comments
I seriously do not cook enough with cornmeal. Definitely need to make your rosemary cornbread, it looks incredibly delicious!
It’s sooo good! Let me know how you like it 🙂 I also have a cornmeal crust galette you may like! Beautiful blog, by the way! http://foodbymars.com//home/2014/potato-gorgonzola-cornbread-galette?rq=galette