Orange Rosemary Cornbread

IMG_9320Hey there–  Once in a while you get a new recipe that is so good, you just keep finding excuses to make it again and again.  And this is the one.  The sweet tang of the oranges, the pungent fragrance of the rosemary play so well against the coarse homey cornbread flavor.  It’s really rather healthy until I smear on the butter and smother it with honey.
And leftovers are lovely toasted crisp and eaten with hot mugs of tea.

l  1/4 cups flour
3/4 cup yellow cornmeal
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg
3 tab. canola oil
1/4 cup orange juice
3/4 cup milk
2 tab. grated orange peel
(one large orange)
1 tab. rosemary, minced fine

Mix the dry ingredients–flour, cornmeal, sugar, baking powder and salt.  Then stir in the egg, oil, orange juice and milk.  Finally, add in the orange peel and rosemary.  Bake it in a 9″ round or square pan sprayed with cooking spray at 350 degrees for 25 to 30 minutes until it’s golden brown on top.

It goes without saying it’s best served up warm with slabs of butter and globs of honey– although orange marmalade (a personal favorite) would be fabulous too.

5 thoughts on “Orange Rosemary Cornbread

  1. I have corn bread on my menu plan for the week. It’s been so long since I’ve made it so I wanted to find a great recipe….and here you are 🙂 Thanks. I can’t wait to try it.

  2. Pingback: orange rosemary cornbread | thelittleswedishgirl

  3. Pingback: Tri Tip Salad with Avocado Relish | The Thankful Heart

  4. Pingback: orange rosemary cornbread | the svenska gourmet

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