Rosemary Saffron Cornbread
Total Time: 00h 40m
Hands-on Time: 00h 15m
Makes: 14 servings
The clean taste of rosemary and the lovely color of saffron define this light cornbread.
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Ingredients
- 1/8 teaspoon Frontier Co-op® Saffron Threads
- 2 teaspoons Frontier Co-op® Baking Powder
- 1/2 teaspoon Frontier Co-op® Baking Soda
- 1/2 teaspoon Frontier Co-op® Table Grind Sea Salt
- 1 teaspoon Frontier Co-op® Organic Whole Rosemary Leaf
- 1 1/2 cups cornmeal
- 1/2 cup unbleached flour
- 2 large eggs, beaten
- 1 cup buttermilk
- 3 teaspoons melted butter, cooled to warm
- 2 teaspoons honey
- 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.
