Rosemary Onion Cornbread

Recipe by riffraff
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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