Ingredients
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1/8 teaspoon Frontier Co-op Saffron
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2 teaspoons Frontier Co-op Baking Powder
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1/2 teaspoon Frontier Co-op Baking Soda
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1/2 teaspoon Frontier Co-op Table Grind Sea Salt
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1 teaspoon Frontier Co-op Organic Whole Rosemary Leaf
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1 1/2 cups cornmeal
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1/2 cup unbleached flour
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2 large eggs, beaten
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1 cup buttermilk
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3 teaspoons melted butter, cooled to warm
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2 teaspoons honey
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1/2 cup corn kernels (fresh or frozen)
Directions
- Preheat oven to 425 degrees.
- Place saffron in a small bowl with 1 tablespoon hot water. Set aside. Combine all dry ingredients in a large bowl, make a well in the center and set aside.
- In a separate bowl, combine remaining ingredients. Drain saffron and add to wet ingredients. Add wet ingredients to well in dry ingredients and stir until mixture is just moistened throughout.
- Spread evenly in a greased, 9-inch square baking pan and bake until bread tests done, about 25 minutes.
