ROSEMARY CORNBREAD
Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes two 5-inch loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
- Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
- Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.
ROSEMARY CORNBREAD
Make and share this Rosemary Cornbread recipe from Food.com.
Provided by KelBel
Categories Quick Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 9x9-inch square pan with non-stick oil and coat with granulated sugar.
- In a mixing bowl, combine all ingredients and mix thoroughly.
- Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300 degrees F.
- Raise temperature to 325 degrees F and bake an additional 20 minutes.
ROSEMARY CORNBREAD STUFFED CHICKEN BREAST
Steps:
- PREPARE CHICKEN What you'll need: 2 chicken breasts (fresh or frozen fresh) 2 tbsp olive oil fresh ground black pepper to season kosher salt to season Prep and season the chicken, slice the breast down the center so it opens like a butterfly. Heat the skillet with olive oil. Add chicken and seer on high heat for 1 minute each side, or until both sides are light golden brown. Set aside and cover with foil. PREPARE STUFFING Now for the amazing stuffing: 2 tbsp of butter 1/4 cup of red onion (diced) salt/pepper to taste 1 tbsp minced garlic (yes, the kind you get in a jar already prepped!) 1 cup cornbread stuffing mix. I always have some left over from Thanksgiving or some other dinner party. If not, just get the smallest box or make your own croutons and flavor them. 3 tbsp of stuffing seasoning from the same box a few splashes of water to stir up drippings from pan 1/4 cup grated cheddar cheese. Get the good kind of cheese. 2 tbsp of dried rosemary Add the butter to the olive oil left over from the chicken. Lower the heat to about medium high. Once the butter is melted add the onion, a few pinches of salt, pepper and cook until translucent looking (about 3 minutes). Add minced garlic and stir. Now, add the stuffing mix and the seasoning. Stir. At this point you may need to add some water to mix up the seasoning mix so it can absorb well into the cornbread. Once mixed well, add the grated cheddar cheese and mix until melted. In the same pan, open the breasts and fill them with the stuffing. I used a toothpick to secure a bit so the stuffing stays in. It's okay to have stuffing left in the pan. It will crust up a bit and make a yummy side! Grate cheese over the top of the chicken, cover skillet and bake at 375 degrees for 20 minutes or until cooked through. Enjoy and please let me know how you've made this recipe your own!
SWEET ROSEMARY CORNBREAD TRIFLE WITH FRESH PEACHES AND FRESH RASPBERRIES
Rosemary Cornbread instead of ladyfingers is so amazing. It turns up the taste of custard and fruit so well. Cool and sweet ending to a hot southern day!
Provided by Barbara Mayo
Categories Other Desserts
Time 50m
Number Of Ingredients 18
Steps:
- 1. Start with custard mix half& half and whipping cream add whole vanilla bean and beans that have been scraped from the bean in the cream mixture in a medium size pot on medium low heat. Let heat for about 8-10 minutes stirring about every 2-3 minutes.
- 2. Mix dry ingredients for custard together in small bowl. When cream mixture is heated remove whole vanilla bean. Mix dry mixture with cream mixture using a whisk to mix completely no lumps. Place on medium heat on stovetop and whisk until it begins to thicken about 6-8 minutes.
- 3. Mix egg yolks well in a small bowl then add to custard mixture on stove top continue whisking till all egg yolks are incorporated. Whisk on stove top for about 3-5 minutes it will begin to thicken up then remove from stove top pour into a medium size bowl top with plastic wrap onto the custard so film will not form on top place in refrigerator for about an hour.
- 4. Heat oven to 425 degree Place tied up rosemary and 1/2 cup extra virgin olive oil in 9x13 aluminum or glass pan place in oven for 3-5 minutes remove pan from oven and remove rosemary.
- 5. Add cornbread mixture bake in preheated 425-degree oven for 15-20 minutes or until top is lightly brown, remove from oven and cool.
- 6. Peel, and slice and chop peaches place in medium size bowl add brown sugar and toss the pour peach schnapps' on top and toss again set aside. Rinse raspberries lightly place on paper towel until ready to assemble trifle.
- 7. Whip cream with confectioners sugar until almost stiff peaks. Place in small bowl and refrigerate until you are ready to serve.
- 8. In trifle bowl start with 1/3 of crumbled cornbread then top with 1/3 of custard followed by fresh peaches. Add 1/3 of crumbled cornbread, 1/3 of custard mixture the top with 2/3 of fresh raspberries. Layer last of custard and top with remaining peaches and raspberries. Sprinkle with cornbread mixture.
- 9. Serve in small bowls or martini glasses.
ROSEMARY CORNBREAD
Yield 10 people
Number Of Ingredients 10
Steps:
- Heat oven to 300 F. In a bowl, combine eggs, heavy cream, red pepper, shallots, corn and rosemary. Add muffin mix to bind ingredients. Coat small cast-iron pans with cooking spray. Dust pans with sugar. Using an ice cream scoop, plop three scoops of batter into each pan. Place a sprig of cilantro on top of each pan. Bake for 25 minutes. Serve.
ROSEMARY CORNBREAD LENTIL POT PIE
Steps:
- Preheat the oven to 400 degrees F.
- Spray four 10-ounce ramekins or an 8-by-8-inch baking dish with nonstick cooking spray.
- Mix the lentil soup with the parsley and a few dashes of hot sauce. Spoon the mixture into the ramekins.
- In a bowl, combine the cornbread mix with the Parmesan, milk, rosemary and egg. Spoon the batter on top of the lentils. Bake until golden brown, 20 to 30 minutes, depending on the size of the ramekins or baking dish.
ROSEMARY CORNBREAD LENTIL POT PIE
How to make Rosemary Cornbread Lentil Pot Pie
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Special equipment: four 10-ounce ramekins, optionalPreheat the oven to 400 degrees F.Spray four 10-ounce ramekins or an 8-by-8-inch baking dish with nonstick cooking spray.Mix the lentil soup with the parsley and a few dashes of hot sauce. Spoon the mixture into the ramekins.In a bowl, combine the cornbread mix with the Parmesan, milk, rosemary and egg. Spoon the batter on top of the lentils. Bake until golden brown, 20 to 30 minutes, depending on the size of the ramekins or baking dish.
- Recipe courtesy of Katie Lee
ROSEMARY ONION CORNBREAD
This goes very well with soup, any soup, trust me. I really enjoy it hot out of the oven with some butter and some iced tea.
Provided by riffraff
Categories Breads
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F
- Spray a 9" x 5" loaf pan with non stick spray.
- Melt butter in small frying pan over medium-low heat.
- Add onion; cook until tender, about 5 minutes.
- Cool.
- In a large bowl, using a fork, stir cornmeal with flour, baking powder, baking soda, salt and cayenne until well blended.
- Stir in rosemary and cooled onion.
- In a medium bowl whisk buttermilk with eggs and 1/2 cup melted butter.
- Add to flour mixture, stirring just until combined.
- Turn into loaf pan smoothing top.
- Scatter small sprigs of rosemary.
- Bake in preheated oven until tooth pick inserted in the middle comes out clean, about 40 minutes.
- Turn out onto a rack and cool completely.
Nutrition Facts : Calories 525.2, Fat 30.4, SaturatedFat 17.8, Cholesterol 176.8, Sodium 1373, Carbohydrate 53.2, Fiber 3.6, Sugar 4.2, Protein 11.4
CORNBREAD WITH PINE NUTS AND ROSEMARY
A tasty cornbread that combines the savory hints of rosemary and pine nuts with the sweetness of honey.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Grease a 9x9-inch baking dish.
- In a bowl, combine cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, milks, buttermilk, honey, and corn, if using.
- Add wet ingredients to dry ingredients and stir just until moistened. Fold in butter, pine nuts, and rosemary. Spread batter in prepared baking dish.
- Bake for 20 to 25 minutes, or until a toothpick inserted in to the center comes out clean. Serve warm.
ROSEMARY AND CHEDDAR CORNBREAD
This is something to have with your Italian dishes or pinto's
Provided by debra willoughby @dwilloughby
Categories Other Breads
Number Of Ingredients 5
Steps:
- mix all together and bake in a cast iron skillet on 350 for 45 min.. spray skillet before batter is added.. you can also sub rosemary with dill this is great too
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