CORNBREAD

Discovering teaspoon amounts of herbs and spices in the back of the cupboard and, once contained and labelled, undertook to make use of them.  Started with a recipe I’d been hoarding from 2001.
 

 

Cornbread w/ rosemary, cayenne & onion

 

1 TBSP butter

1 onion, chopped

1 C cornmeal

1 C flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

½ tsp cayenne

3 TBSP rosemary

1 C buttermilk

2 eggs

½ C butter, melted

Melt butter & fry onion; cool.

Stir cornmeal, flour, powder, soda, salt, cayenne, rosemary, and cooled onion. 
Whisk buttermilk with eggs and cooled butter.
Combine with dry mix.

Bake 40 minutes.

 

Very flavourful and the cayenne adds a little bit of a kick.  Adjust to taste.