Corn Bread With Pine Nuts and Rosemary

June 21, 2012

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My husband and a few of his close buddies have BBQ meat smokers, so our families get together about four times a year for “Smoke Fests” that involve copious amounts of smoked ribs, chicken, pork, and brisket. While the boys are outside smoking, the

girls whip up yummy, carb-heavy, fattening side dishes like macaroni and cheese, coleslaw, and baked beans. Then we invite additional friends over to help us consume!

This past weekend, for our June edition of “Smoke Fest,” I decided not only to add a healthy salad (gasp!) to the mix, but also to try a corn bread recipe from The Old Farmer’s Almanac Garden-Fresh Cookbook.

Over at the cooking blog I share with my girlfriends, this month’s featured ingredient is rosemary, so I’ve been trying lots of new rosemary recipes. I was thrilled to come across this recipe for corn bread with pine nuts and rosemary in the Garden-Fresh Cookbook.

And because savory should always be balanced with sweet, I made a big batch of honey butter to smear on the rosemary corn bread. The Garden-Fresh Cookbook proved its worth on my shelf yet again, as every last crumb of that delicious bread was devoured! Don’t tell my husband, but I think that it may have even trumped the smoked meats this time around . . .

Corn Bread With Pine Nuts and Rosemary
The Old Farmer’s Almanac Garden-Fresh Cookbook (page 256)

1 1/4 cups cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup milk
2/3 cup buttermilk
2 tablespoons honey
1/2 cup corn (optional)
2 to 3 tablespoons warm, melted, unsalted butter or vegetable oil
1/2 cup pine nuts, lightly toasted
1/2 tablespoon chopped fresh rosemary or ½ teaspoon dried rosemary

Preheat the oven to 425 degrees Fahrenheit. Grease a 9x9-inch baking dish.

 

Toast the pine nuts, watching carefully so they don't burn! 

In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, milk, buttermilk, honey, and corn if using. Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the butter, pine nuts, and rosemary. Spread the batter evenly in the prepared baking dish.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Serve warm. Makes 10 to 12 servings.

Honey Butter

1/4 cup (1/2 stick) butter, softened
1/4 cup honey

Whip the honey and butter together until light and fluffy. Serve at room temperature.

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Emily lives in the Pacific Northwest and loves spending time cooking, baking, food blogging and visiting Washington wineries. Two kitchen tools she couldn’t live without are her microplane grater and blue Kitchen Aid Mixer. Her most treasured food memory is her grandfather (now 93 years old!) making sourdough pancakes. Fortunately her big yellow dog, Murray, requires long walks, which gets her out of the kitchen for a bit every day. 

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