Rosemary Cornbread Take traditional cornbread to a whole new level with flavorful rosemary and rich buttermilk. A golden brown, slightly crispy slice of skillet cornbread is the perfect addition to any weeknight meal. 8 Servings 60 minutesPrep Time 0 peopleloved this print Ingredients Directions Ingredients 1 cup all-purpose flour,, sifted 1 cup yellow cornmeal 1 tsp. baking powder 1/2 tsp. salt 1/2 cup sugar 1 tbsp. dried rosemary;, finely chopped (plus more reserved for garnish) 1/2 large white onion,, finely chopped 2 large eggs 1/4 cup Bertolli® Organic Olive Oil Extra Light Taste, plus 1 tbsp. 1 cup buttermilk Directions Step 1: Heat oven to 425 degrees, and place skillet in oven to heat while preparing the cornbread. Sift flour, cornmeal, baking powder, salt and sugar together. Add rosemary and onion to the bowl. In a separate bowl, mix eggs, 1/2 cup olive oil and milk. Gently incorporate the wet ingredients into the dry ingredients, taking care not to over stir as this will make your cornbread tough. Step 2: Remove skillet from oven and reduce the temperature to 375 degrees. Coat hot skillet with 1 tablespoon of olive oil. Pour batter in skillet and return to oven. Bake 25 minutes, or until golden brown. A knife inserted into the middle should come out clean. Allow bread to cool before removing from skillet. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Tuscan Table Fall Get Cooking Alfredo Florentine Lasagna Get Cooking Antipasto Tray Get Cooking Alfredo Primavera Get Cooking Marinade Ratio Get Cooking
