Rosemary Saffron Cornbread

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

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

Ingredients

  • 1/8 teaspoon Frontier Co-op Saffron

  • 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

    1. Preheat oven to 425 degrees.
    2. 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.
    3. 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.
    4. Spread evenly in a greased, 9-inch square baking pan and bake until bread tests done, about 25 minutes.

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