ROSEMARY CORNBREAD
Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes two 5-inch loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
- Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
- Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.
ROSEMARY CORNBREAD
Yield: 8 to 10 servings
Number Of Ingredients 12
Steps:
- 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.
ROSEMARY CORNBREAD
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
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.
ROSEMARY-CORNMEAL SHORTBREAD
Like most folks, I have a go-to list of tried-and-true cookies that I bake and give year-round. While I like them all, my shortbread cookie is my go-to fave for all occasions - its flavor and shape variations make it truly evergreen. For example, the triangle version was the recipe of choice for my holiday cookie swap, and I brought the round version to The Big Summer Potluck blogger getaway hosted by my talented friends Pam Anderson and her daughters Maggy and Sharon. The combination of cake flour, cornstarch, and confectioners' sugar adds a tender, meltaway texture to these shortbread cookies. The small amount of stone-ground cornmeal adds a touch of crunchy texture, and the addition of the rosemary and salt makes each bite of shortbread at once slightly sweet, slightly savory, and wonderfully fragrant.
Provided by Food Network
Categories dessert
Time 1h40m
Yield 16 cookies
Number Of Ingredients 10
Steps:
- 1. Lightly grease a 9 1/4-inch (23 cm) fluted tart pan with removable bottom. Whisk the flour, cornmeal, cornstarch, and salt in a medium bowl until well blended. 2. Put the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until smooth and creamy, about 3 minutes. Add the rosemary and vanilla and beat on medium until blended and fragrant, about 1 minute. Add the flour mixture and beat on low speed until the dough forms moist clumps. Dump the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan to form an even layer. Make sure to press the dough into the scalloped edges to form a clean edge. Sprinkle the fleur de sel or sanding sugar, if using, evenly over the top. 3. Using the tip of a knife or a bench scraper, score the dough all the way through, forming 16 wedges. With the tines of a fork, prick each wedge twice all the way through, starting at the widest part of the wedge and spacing them about 1/2 inch (12 mm) apart. Lightly flour the tines of the fork as necessary to prevent the dough from sticking. Slide the pan into the freezer or fridge for about 10 minutes while the oven heats. 4. Position a rack in the center of the oven and heat the oven to 300 degrees F (150 degrees C/gas 2). 5. Bake the shortbread until the top looks dry and very pale brown, 39 to 41 minutes. Move the pan to a rack. Using a small paring or serrated knife (I don't use a bench scraper for this because it compresses the cookies' edges), immediately recut the wedges using the scored lines as a guide. Let the shortbread cool completely before removing them from the pan. 6. Serve the cookies with a dusting of confectioners' sugar.
- Instead of the rosemary, use one of the following combinations: Double ginger: 2 tsp. finely grated fresh ginger + 1/3 cup (1 3/8 oz./39 g) finely chopped crystallized ginger (add both with the vanilla). Cinnamon toast: 1/2 tsp. ground cinnamon added to the flour + 1 Tbs. granulated sugar mixed with 1/2 tsp ground cinnamon sprinkled over the shortbread and pressed lightly into the dough before baking. Espresso chip: 1/2 tsp. instant espresso powder (dissolved in the vanilla extract) + 1/3 cup (2 oz./57 g) finely chopped bittersweet chocolate.
- To make rectangular cookies: Line the bottom of an 8-inch (20 cm) square baking pan (the straight-sided type makes for a cleaner-looking cookie) with parchment. Prepare the dough as directed. Using lightly floured fingertips, press the dough into the pan to form an even layer. Using the tip of a knife or a bench scraper (my tool of choice), score the dough all the way through, forming 1 x 2-inch (2.5 x 5 cm) bars. With the tines of a fork, prick each bar two or three times all the way through, spacing them evenly and on the diagonal. Lightly flour the tines of the fork as necessary to prevent the dough from sticking. Proceed as directed.
- To make round cookies: Have ready two cookie sheets lined with parchment or nonstick liners. Prepare the dough as directed. Arrange a large piece of parchment on the work surface and scrape the dough onto the center. Cover with another piece of parchment and press down on the dough to flatten. Using a rolling pin, roll the dough between the parchment to a 1/4-inch (6 mm) thickness, turning, lifting, and repositioning the parchment and lightly flouring throughout the rolling. Slide the dough onto a cookie sheet and refrigerate until firm, at least 30 minutes. Remove the top piece of parchment from the chilled dough. Using a 2 1/2-inch (6 cm) round cookie cutter, cut out rounds. Using the end of a straw, punch out three holes in the center of each round. Arrange about 1 inch (2.5 cm) apart on the prepared cookie sheets. Stack the scraps, gently press together, reroll, chill, and cut as directed. Slide the cookie sheets into the fridge while the oven heats (at least 15 minutes). Bake, one sheet at a time, until the tops look dry and very pale brown, 26 to 28 minutes.
CORNMEAL AND ROSEMARY CAKE WITH BALSAMIC SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: Butter and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.
- Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.
- For the Balsamic Syrup: Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.
- To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.
DELICIOUS ROSEMARY BREAD
This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.
Provided by GOVEGGIE
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 16
Number Of Ingredients 10
Steps:
- Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
- Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
- Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
- Preheat oven to 375 degrees F (190 degrees C).
- Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 31.2 calories, Carbohydrate 1.3 g, Cholesterol 15.4 mg, Fat 2.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 160.4 mg, Sugar 0.8 g
More about "rosemary cornbread recipes"
ROSEMARY CORN BREAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 107 per servingServings 24
- Heat oven to 400ºF. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside. Stir all the ingredients together. Spoon the batter into the prepared pan. Bake 25 minutes or just until golden. Remove to a wire rack to cool. When cool, cut lengthwise into 3 strips and then crosswise into quarters. Cut each square into 2 triangles. (The corn bread can be made ahead to this point. Remove from pan, wrap in foil, and freeze for up to 3 months.) To serve, thaw and reheat in the foil in a 325ºF oven for 10 minutes or until heated through.
- Time-saver: You don't have to bake from scratch. Doctor an everyday corn-bread mix to help it achieve holiday status.
ROSEMARY CORNBREAD - AHEAD OF THYME
From aheadofthyme.com
5/5 (3)Total Time 30 minsCategory BreadCalories 221 per serving
- Preheat the oven to 400°F. Lightly grease an 8-inch square baking pan with some vegetable oil and set it aside.
- In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and rosemary. Set aside.
- In a medium bowl, whisk together milk, vegetable oil, egg, and brown sugar, until smooth and the sugar is dissolved.
- Pour the liquid mixture into the dry mixture. Stir with a silicone spatula to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula. Do not overmix. The mixture will be fairly wet.
ROSEMARY CHEDDAR CORNBREAD • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
ROSEMARY CORNBREAD RECIPE | BERTOLLI | RECIPE | CORN BREAD RECIPE ...
From pinterest.ca
CRANBERRY ROSEMARY CORNBREAD - LIFE CURRENTS
From lifecurrentsblog.com
ROSEMARY OLIVE CORNBREAD RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
ROSEMARY CORNBREAD RECIPE | LĒVO – LEVO OIL INFUSION, INC.
From levooil.com
BROWN BUTTER ROSEMARY CORNBREAD – HEART OF CELEBRATION
From heartofcelebration.com
BLACKBERRY-ROSEMARY CORNBREAD - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
HONEY ROSEMARY CORNBREAD – HOMEMADE
From withhomemade.com
MEDITERRANEAN ROSEMARY CORNBREAD - MEDITERRANEAN
From mediterraneanlatinloveaffair.com
EASY ROSEMARY CORNBREAD (GLUTEN-FREE, DAIRY-FREE) - DISH BY DISH
From dishbydish.net
ROSEMARY CORNBREAD #SUNDAYSUPPER #CHOOSEDREAMS - ALIDA'S …
From alidaskitchen.com
EASY ROSEMARY CHEDDAR CORNBREAD - COUNTRY CLEAVER
From countrycleaver.com
ROSEMARY AND CORNBREAD RECIPES (59) - SUPERCOOK
From supercook.com
ROSEMARY AND CORN KERNEL QUICK BREAD - A STACK OF DISHES
From astackofdishes.com
ROSEMARY CORNBREAD MUFFINS - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
ROSEMARY CORNBREAD - LOVIN' FROM THE OVEN
From lovintheoven.com
ROSEMARY MAPLE VEGAN CORNBREAD IS THE IDEAL SWEET AND …
From foodnetwork.ca
ROSEMARY SKILLET CORNBREAD - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
SWEET ROSEMARY CORNBREAD | MIDWEST LIVING
From midwestliving.com
SWEET CORNBREAD WITH ROSEMARY - SOUTHERN KISSED
From southernkissed.com
ROSEMARY CORNBREAD RECIPE | BERTOLLI | RECIPE | RECIPES, CORNBREAD ...
From pinterest.com
ROSEMARY CORNBREAD - SOUTHERN CAST IRON
From southerncastiron.com
BROWN BUTTER ROSEMARY ORANGE CORNBREAD - JOY THE BAKER
From joythebaker.com
ROSEMARY CORN BREAD RECIPE | REAL SIMPLE
From realsimple.com
ROSEMARY CORNBREAD IN A SKILLET - BIGOVEN.COM
From bigoven.com
CORNBREAD WITH ROSEMARY RECIPE | EAT SMARTER USA
From eatsmarter.com
ROSEMARY CORNBREAD – PREVENTION RD
From preventionrd.com
ROSEMARY SKILLET CORNBREAD – BERTOLLI
From bertolli.com
BROWNED BUTTER-ROSEMARY CORNBREAD DRESSING - SOUTHERN CAST IRON
From southerncastiron.com
ROSEMARY HONEY CORNBREAD MUFFINS - THE WINDY CITY DINNER FAIRY
From windycitydinnerfairy.com
RECIPES FROM WALT DISNEY WORLD - MAGICAL KINGDOMS
From magicalkingdoms.com
ROSEMARY CORNBREAD - PILLSBURY BAKING
From pillsburybaking.com
ROSEMARY CORNBREAD RECIPE | RECIPE | LUCKY FOOD, FOOD, RECIPES
From pinterest.ca
ROSEMARY CORNBREAD - HOME SWEET JONES
From homesweetjones.com
ROSEMARY CORNBREAD LENTIL POT PIE | RECIPE | FOOD NETWORK …
From pinterest.com
ROSEMARY CORNBREAD RECIPE | LĒVO – LEVO OIL INFUSION, INC.
From levooil.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #breads #vegetables #quick-breads #corn
You'll also love