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Rosemary Cornmeal Loaf with Lingonberry Butter

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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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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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!

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