Rosemary Saffron Cornbread
The clean taste of rosemary and the lovely color of saffron define this light cornbread.
1/8 teaspoon saffron
1 1/2 cups cornmeal
1/2 cup unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon rosemary leaf
2 large eggs, beaten
1 cup buttermilk
3 tablespoons melted butter, cooled to warm
2 tablespoons honey
1/2 cup corn kernels (fresh or frozen)
Preheat oven to 425 degrees.
Place the saffron in a small bowl with 1 tablespoon hot water. Set aside.
Combine all of the dry ingredients in a large bowl. Make a well in the center and set aside. In a separate bowl, combine the remaining ingredients. Drain the saffron and add to the wet ingredients. Add the wet ingredients to the well in the dry ingredients and stir until the mixture is just moistened throughout.
Spread evenly in a greased, 9-inch square baking pan and bake until bread tests done, about 25 minutes.
As prepared, each serving contains 120 calories, 3.5g total fat, 35mg cholesterol, 240mg sodium, 20g total carbohydrate and 3g protein.