Rosemary Onion Cornbread

Total Time
50mins
Prep 10 mins
Cook 40 mins

This goes very well with soup, any soup, trust me. I really enjoy it hot out of the oven with some butter and some iced tea.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F
  2. Spray a 9" x 5" loaf pan with non stick spray.
  3. Melt butter in small frying pan over medium-low heat.
  4. Add onion; cook until tender, about 5 minutes.
  5. Cool.
  6. In a large bowl, using a fork, stir cornmeal with flour, baking powder, baking soda, salt and cayenne until well blended.
  7. Stir in rosemary and cooled onion.
  8. In a medium bowl whisk buttermilk with eggs and 1/2 cup melted butter.
  9. Add to flour mixture, stirring just until combined.
  10. Turn into loaf pan smoothing top.
  11. Scatter small sprigs of rosemary.
  12. Bake in preheated oven until tooth pick inserted in the middle comes out clean, about 40 minutes.
  13. Turn out onto a rack and cool completely.

Reviews

(1)
Most Helpful

Oh this is great, we loved it! I made it last night for myself and Matt and it went over great! It helps that my hubby is an onion fan, but the sauteed onions IN the bread- what a great idea! I didn't have any cayenne so I substituted a lil chili powder instead. Still great!

Matt's Wife December 17, 2005

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