October 23, 2012 | By amy | Comments
And just who says cornbread can’t be classy? Adorned with rosemary sprigs and coarse sea salt this is a dressed up version of the classic we’ve all come to know and love. And check out these adorable little loaves! They’re fabulously moist and downright heavenly whether paired with a heaping bowl of hearty stew or a plate of fine cheeses and olives.
And… they’re so simple to make! For your next soiree why don’t you bake off a few of these little guys…they’re sure to impress!
Special Equipment: 2 mini 5” loaf pans (or 1 9”x5”x2.5” loaf pan)
1 cup yellow cornmeal
1 cup AP flour
1 t baking powder
½ t baking soda
½ t salt
1 t finely chopped rosemary + more for garnish
2 large eggs, beaten
¼ cup + 1T sugar
2/3 cup buttermilk
2/3 cup good olive oil
coarse sea salt (such as Maldon flakes)
Preheat your oven to 425 degrees. Whisk together cornmeal, flour, baking powder, soda, salt and rosemary in a large bowl.Put eggs, sugar, buttermilk, and oil in the bowl of a stand mixer. Mix on medium speed until combined. If you don’t have a stand mixer don’t worry!Simply whisk well by hand until it’s well combined. Reduce the mixer speed to low. Add the flour mixture in two batches and mix until just combined. Be careful not to over mix or you’ll have dense cornbread and who wants that?!
Divide the batter between two mini loaf pans (I used these paper molds that are great when bringing along to parties or as gifts) and top with rosemary sprigs and coarse sea salt. Bake until a toothpick comes out clean and the top is nicely browned, about 20 minutes. Let cool completely in loaf pans.Serve these classy AND delicious mini loaves at your next soiree with cheese and a nice crisp vino. You’ll forget all about those