The Pioneer Woman Tasty Kitchen
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Rosemary Cornmeal Loaf with Lingonberry Butter

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Level: Easy

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Description

A rosemary-speckled cornbread served with lingonberry jam-swirled butter.

Ingredients

  • 1 cup All-purpose Flour
  • 1 cup Yellow Cornmeal
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 Tablespoon Finely Chopped Fresh Rosemary, Plus 3 Sprigs For Topping Loaf (optional)
  • 2  Eggs
  • 5 Tablespoons Granulated Sugar
  • ⅔ cups Buttermilk
  • ⅔ cups Olive Oil
  • FOR THE LINGONBERRY BUTTER:
  • ½ cups Unsalted Butter, Softened And Cubed
  • ¼ cups Lingonberry Jam

Preparation

Heat oven to 425ºF. Grease bottom and sides of 9-by-5-inch loaf pan with butter; line with parchment paper extending up sides of loaf pan (to use as handles when removing loaf). Grease parchment paper.

In large bowl, whisk flour, cornmeal, baking powder, baking soda and salt. Stir in chopped rosemary. In separate large bowl, whisk eggs, sugar, buttermilk and oil until combined. Add dry ingredients; stir until just combined. Spread batter evenly in prepared pan. Top with 3 sprigs fresh rosemary, if desired.

Bake 40–45 minutes until toothpick inserted in center comes out clean. Cool completely in loaf pan.

Meanwhile, in bowl of stand mixer, beat softened butter and lingonberry jam until well combined. Serve with fully cooled, sliced loaf (remove rosemary sprigs before slicing).

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