https://tastykitchen.com/recipes/breads/rosemary-cornmeal-loaf-with-lingonberry-butter/ Favorite Recipes from Real Kitchens Everywhere! Tue, 31 Mar 2026 21:17:46 +0000 hourly 1 https://wordpress.org/?v=4.1.31 https://tastykitchen.com/recipes/breads/rosemary-cornmeal-loaf-with-lingonberry-butter/?review_page=1#review-117743 Thu, 07 Dec 2017 18:29:07 +0000 https://tastykitchen.com/recipes/?p=357130#comment-117743 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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