A tasty cornbread that combines the savory hints of rosemary and pine nuts with the sweetness of honey.
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.
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