inventive & festive cornbread, from our class brunch

FRESH ROSEMARY & GRUYERE CORNBREAD

For the cornbread we made in class, Stephanie and I decided to use Kristina’s delicious and basic cornbread recipe and add our own contributions (ahem, CHEESE). So thank you to Kristina and her little recipe notebook for our starting point.

 
This is what Kristina’s recipe calls for:
– 1/2 tsp baking powder
– 1 c. flour
– 1 c. cornmeal
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 c. buttermilk or yogurt
– 1 egg
– 3 tbs. sugar
– 3 tbs. melted butter
– 1 c. corn
 
And this is how we did it:
– preheat oven to 350 degrees
– combine all above ingredients in mixing bowl
(PLUS: 1-2 tbs. chopped fresh rosemary and about 1 c. gruyere cheese)
– pour + spread evenly into a cast-iron dish (we pre-greased with melted butter)
– bake for 25 minutes or until golden on top and baked through the middle
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