Rosemary & White Pepper Cornbread

Hey, Cupcakes!

I’ve got some quick and easy – with a twist – cornbread. It’s fluffy. It’s buttery. It’s got some necessary kick. I mean, come on. Did you really think I’d let you get away without some level of spice? What’s life, let alone cornbread, without spice?! Anyhoo,we’re using olive oil instead of butter this time. I’m a firm believer in the power of butter, but olive oil imparts a better crumb in this recipe. It’s absolutely luscious. Just try it!

It’s about that time for us to start pairing our soups with some kind of tasty soup-dipper. While challah, sourdough breads, and even garlic toasts are worthy of all of our attention, this one’s a quicker, easier, and less-involved candidate. Hope you like!

Let’s get started!

This recipe makes a small 4 to 5 inch loaf. You may easily double or triple the recipe if you’d like to make more. For a 9x5x2 loaf, simply double the recipe. I always bake a little at a time. It’s just me and the Hunny (o:

Preheat oven to 425°F.

Put 1/2 cup cornmeal in a medium bowl. Sift! 1/2 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/8 tsp white pepper, and 1/4 teaspoon salt together into cornmeal. Stir in 2 teaspoons of fresh chopped rosemary.

Put 1 egg, 3 teaspoons of sugar, 1/3 cup buttermilk, and 1/3 cup olive oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches. Don’t overmix or the cornbread will come out dense. So add the drys gradually. Mix on low speed just until the drys are wet.

Pour batter into any small molds you can find, but as close to the dimensions of 5x4x2 as you can get. You can even use a small cast iron skillet – 4 to 6 inches in diameter depending upon the thickness of cornbread that you desire.

Top each with a rosemary sprig if you like. Bake 20 to 25 minutes, or until the cake tester or toothpick inserted into the center comes out clean. Well, a few clinging crumbs wouldn’t hurt. Let cool completely in your mold on a wire rack.

Annnnnddddd Voila!

Profiter! (Enjoy! in French)

Hope you try it!

Love & Biscuits!

Me!

Have you enjoyed this post, photos, or recipe? Share it and support my blog. Long story short, I’m trying to spread Love & Biscuits to the nation! So be a dear and tell everyone you’ve EVER met about this blog and Sift!. This allows me to continue to do what I love – cooking up something for you! Thank you SO MUCH for supporting this blog.

www.facebook.com/SiftDessertBoutique

@DessertBoutique

info@siftatlanta.com

www.SiftAtlanta.com

678 234 7659