Rosemary Onion Cornbread Recipe

Name: Rosemary Onion Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["Preheat oven to 375u00b0F", "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."]

896

kcal

Calories

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 tablespoon butter, 1 small onion, diced, 1 cup cornmeal, 1 cup all-purpose flour, and more.

Yes, Rosemary Onion Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rosemary Onion Cornbread

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