Rosemary And Cheddar Cornbread Recipes

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ROSEMARY AND CHEDDAR CORNBREAD



rosemary and cheddar cornbread image

This is something to have with your Italian dishes or pinto's

Provided by debra willoughby @dwilloughby

Categories     Other Breads

Number Of Ingredients 5

4 cup(s) self-rising buttermilk corn meal
2 cup(s) buttermilk
3 tablespoon(s) rosemary, dried
1 1/2 cup(s) cheddar cheese, shredded
ROSEMARY CHEDDAR CORNBREAD

Steps:

  • mix all together and bake in a cast iron skillet on 350 for 45 min.. spray skillet before batter is added.. you can also sub rosemary with dill this is great too

ROSEMARY CORNBREAD



Rosemary Cornbread image

Make and share this Rosemary Cornbread recipe from Food.com.

Provided by KelBel

Categories     Quick Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 7

1 (8 ounce) package Jiffy corn muffin mix
1 cup cream or 1 cup half-and-half
2 eggs
1/2 cup frozen corn
1/4 cup finely diced red pepper
1 tablespoon minced shallot
1 tablespoon roughly chopped fresh rosemary leaf (no stems)

Steps:

  • Spray a 9x9-inch square pan with non-stick oil and coat with granulated sugar.
  • In a mixing bowl, combine all ingredients and mix thoroughly.
  • Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300 degrees F.
  • Raise temperature to 325 degrees F and bake an additional 20 minutes.

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