Rosemary Cornmeal Loaf With Lingonberry Butter Recipe

Name: Rosemary Cornmeal Loaf With Lingonberry Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1 cup Yellow Cornmeal; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 Tablespoon Finely Chopped Fresh Rosemary, Plus 3 Sprigs For Topping Loaf (optional); 2 Eggs; 5 Tablespoons Granulated Sugar; 2/3 cups Buttermilk; 2/3 cups Olive Oil; FOR THE LINGONBERRY BUTTER:; 1/2 cups Unsalted Butter, Softened And Cubed; 1/4 cups Lingonberry Jam

Servings: persons

1 cup All-purpose Flour
1 cup Yellow Cornmeal
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 Tablespoon Finely Chopped Fresh Rosemary, Plus 3 Sprigs For Topping Loaf (optional)
2 Eggs
5 Tablespoons Granulated Sugar
2/3 cups Buttermilk
2/3 cups Olive Oil
FOR THE LINGONBERRY BUTTER:
1/2 cups Unsalted Butter, Softened And Cubed
1/4 cups Lingonberry Jam

1
Heat oven to 425u00b0F. Grease bottom and sides of 9-by-5-inch loaf pan with butter; line with parchment paper extending up sides of loaf pan (to use as handles when removing loaf). Grease parchment paper.
2
In large bowl, whisk flour, cornmeal, baking powder, baking soda and salt. Stir in chopped rosemary. In separate large bowl, whisk eggs, sugar, buttermilk and oil until combined. Add dry ingredients; stir until just combined. Spread batter evenly in prepared pan. Top with 3 sprigs fresh rosemary, if desired.
3
Bake 40-45 minutes until toothpick inserted in center comes out clean. Cool completely in loaf pan.
4
Meanwhile, in bowl of stand mixer, beat softened butter and lingonberry jam until well combined. Serve with fully cooled, sliced loaf (remove rosemary sprigs before slicing).

1139

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 cup Yellow Cornmeal, 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Rosemary Cornmeal Loaf With Lingonberry Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Cornmeal Loaf With Lingonberry Butter

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