Rosemary Saffron Cornbread

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  • Total Time: 0 hrs 40 mins
  • Hands-on Time: 0 hrs 15 mins
  • Makes: 14 servings

The clean taste of rosemary and the lovely color of saffron define this light cornbread.



    1. Preheat oven to 425 degrees.

    2. Place the saffron in a small bowl with 1 tablespoon hot water. Set aside.

    3. 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.

    4. Spread evenly in a greased, 9-inch square baking pan and bake until bread tests done, about 25 minutes.

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