Rosemary Saffron Cornbread

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.

Share with your friends



  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.