I love to snip a little rosemary from the garden and add it to my recipes. An easy little twist! While making cornbread today, I thought that it would go well. I was right! This cornbread is delicious!
1 Tbsp butter
1 1/4 cups stone ground cornmeal
3/4 cup 2% milk
1 egg white
1/4 cup EVO
1 Tbsp honey
1/2 tsp baking soda
1/2 tsp salt
1-2 tsps fresh rosemary
First, preheat your oven to 450. Melt the butter in an iron skillet in the oven as it warms. Remove the skillet once the butter has melted. Be sure that the butter has coated the sides. Next, combine the cornmeal, salt and baking soda. Then, stir in the egg white, milk, EVO and honey. Incorporate the rosemary. Pour batter into the skillet and place back into the oven. Bake for 25-30 minutes. The top of the cornbread will be lightly brown and the middle firm to touch. Then, turn the cornbread out onto a serving platter. Voila!***
***Mine did not flip out so smoothly. Next time, I am going to try this in a springform pan. However, the cornbread was delicious! It was hard not to eat all of it!