This herbed cornbread is a dressed-up take on the Southern classic. The crispy edges and bright rosemary flavor make this version dangerously delicious.
Rosemary Cornbread
2016-04-20 01:41:55
Yield: 8 to 10 servings
Ingredients
- 2 tablespoons rendered bacon fat
- 1 cup stone-ground plain white or yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1¼ cups whole buttermilk
- ½ cup olive oil
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 425°. In a 10-inch cast-iron skillet, add rendered bacon fat. Place skillet in oven to preheat.
- In a medium bowl, stir together cornmeal, flour, sugar, rosemary, baking powder, baking soda, salt, and pepper.
- In another medium bowl, stir together buttermilk, olive oil, and egg. Gradually add wet ingredients to dry ingredients, stirring just until combined. Carefully remove hot skillet from oven. Pour batter into skillet.
- Bake until golden brown and a wooden pick inserted in center comes out clean, approximately 18 minutes.
- Let cool in skillet 3 minutes. Remove from pan, and let cool on a wire rack 5 minutes.
Taste of the South https://tasteofthesouthmagazine.com/
Can I substitute something else for the rendered bacon fat?
Hi Meshi! The bacon fat adds great flavor, but you can substitute it with olive oil, if you prefer. Thanks for asking!