Rosemary Onion Cornbread

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 375°f
• 2 spray a 9" x 5" loaf pan with non stick spray.
• 3 melt butter in small frying pan over medium-low heat.
• 4 add onion; cook until tender, about 5 minutes.
• 5 cool.
• 6 in a large bowl, using a fork, stir cornmeal with flour, baking powder, baking soda, salt and cayenne until well blended.
• 7 stir in rosemary and cooled onion.
• 8 in a medium bowl whisk buttermilk with eggs and 1/2 cup melted butter.
• 9 add to flour mixture, stirring just until combined.
• 10 turn into loaf pan smoothing top.
• 11 scatter small sprigs of rosemary.
• 12 bake in preheated oven until tooth pick inserted in the middle comes out clean, about 40 minutes.
• 13 turn out onto a rack and cool completely.