Rosemary Onion Cornbread

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.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  tablespoon butter
• 1  small onion, diced
• 1  cup cornmeal
• 1  cup all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1⁄2 teaspoon cayenne pepper
• 3  tablespoons  coarsely chopped fresh rosemary
• 1  cup buttermilk (you may use regular milk!)
• 2  eggs
• 1⁄2 cup  melted butter, melted and cooled
• 3  sprigs  extra fresh rosemary

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.