Rosemary Cornbread

          TDH was VERY skeptical of this meal.  He helped prepare it while watching sports.  (Do men do anything else with their spare time?)  Then he snacked on tortilla chips while hovering over me wondering what “else” we were having.  But halfway through eating dinner (in front of the tv, again, I can’t win!) he said “If I would have ordered this at a healthy restaurant I would have very low expectations.  But this is amazing!”  AND he’s eating seconds at this moment!  So, if you live, date or are married to someone scared of “healthy” food this is a good meal for them!   (In case you missed the salad post click here)

Rosemary Cornbread

¾ c whole-wheat pastry flour

   1 c fine-grain cornmeal, instant cornmeal (or instant polenta)

1/4 c natural sugar

1 tablespoon baking powder

1 1/2 teaspoons fine grain sea salt

1 c buttermilk
 or 1 c milk w/ half a lemon squeezed (I was out of buttermilk and the substitution worked just fine)
1 large egg

2 tablespoons of chopped rosemary (finely chopped if your husband complains about herbs getting stuck in his teeth, love you Jesse-bear 🙂
Butter for drizzling (optional)
–    Preheat oven to 350*
       In a medium bowl whisk together the flour, cornmeal, sugar, baking powder, rosemary and salt.
       In a separate bowl whisk together the buttermilk and egg.
       Pour wet ingredients over dry and stir until just combined.  Don’t over-stir, it should be lumpy.
       Bake for 25 – 35 minutes or until the edges are golden and the center is cooked through  (Test with a knife or toothpick)
       Let cool for a few minutes if you can stand it, cut and top with a pat of butter (optional).

What to do with leftover cornbread?
1.  Cut into small chunks, toss in olive oil and bake 3-5 minutes at 350* in your toaster oven.  Homemade croutons!
2.  Crumble into a salad to add texture.  (I do this one a lot, lettuce, tomato, bell pepper and carrots is SO BORING!)
3.   Use as a crust for fish.  Top fish before baking with a handful of crumbles and Asiago cheese.