Sunday, April 25, 2010

Rosemary Garlic Corn Bread

There is nothing like fresh, flavor packed Rosemary Corn Bread...
Rosemary Garlic Corn Bread
1 1/2 cups Corn Meal
1 tbsp Flour (Can use Gluten Free)
2 1/4 tsp Baking Powder
1 tbsp Sugar
2 Eggs
2/3 cups Oil
1 cup Buttermilk (or plain milk if on budget)
1/2 tsp Baking Soda
1 can Creamed Corn
3 tbsp Rosemary, chop the needles a bit
4 cloves Minced Garlic

Preheat oven to 350 degrees Fahrenheit. Mix the eggs, oil, buttermilk, sugar, and creamed corn in a large bowl. Fold in the flour, cornmeal, baking soda, and baking powder. At this point you can fold in the Rosemary and minced garlic. Pour into greased muffin tins, greased baking dish, or (2) loaf pans and bake 15-20 minutes (muffins) to an hour (loaves/baking dish). Let cool for 25 minutes before serving. Yum!

I have never had corn bread this moist. This recipe (Classic Corn Bread) is the best by far!



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