Cornbread made in a skillet with rosemary and chopped onion. Smells amazing and tastes delicious.
1 cup All purpose flour
1 cup Cornmeal
4 tsp Baking powder
3/4 tsp Salt
1/4 cup Sugar
1 tbsp Dried rosemary
1/4 cup Extra virgin olive oil
1 cup Buttermilk
Preheat skillet in oven at 425 degrees.
Sift flour into mixing bowl.
Add cornmeal, baking powder, salt, and sugar.
Crush 1 Tbsp dried Rosemary using mortar & pestle, or chop with knife; add to mixing bowl.
Dice up one medium onion; add to mixing bowl.
In separate bowl, mix eggs, oil, and milk.
Remove skillet from oven and grease sides and bottom.
Sprinkle a few rosemary needles on the bottom if you have some to spare.
Add dry materials to wet materials, stirring just until flour mix is moist.
Do not stir too long.
Transfer batter to skillet.
Sprinkle a few more rosemary needles on the top for decoration.
Bake at 425 degrees for about 25 minutes or until golden on top.
(A knife inserted into the center should come up clean).
Allow bread to cool before removing from skillet..
Fat: 0 grams
Carbs: 0 grams
Protein: 0 grams
5075 Federal Blvd
San Diego, CA 92102