Rosemary Cornmeal Loaf with Lingonberry Butter

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

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rinabeana on 12.7.2017

One night I decided to make cornbread on the spur of the moment and found this recipe in my binder. I wanted plain cornbread to go with some soup, so I omitted the rosemary and lingonberry butter (the defining features of the recipe, I realize!). I wouldn’t have thought to use olive oil, but I’m glad I gave it a try because the cornbread turned out beautifully! My husband and I enjoyed it so much I’ve made it a couple times since then. I like that the sugar content is relatively low (I reduced slightly to 1/4 cup) and that relatively healthy olive oil is used in place of vegetable oil (present in many other recipes). I also got away with adding some vinegar to milk in lieu of buttermilk, which I don’t usually have on hand. My recommendation is to watch closely and not bake too long so you get a lovely moist texture. I baked in a flatter pan, so baking time was only about 20 minutes. Thanks for sharing the recipe!