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Recipe for Cornbread with Pine Nuts and Rosemary | Almanac.com

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Cornbread with Pine Nuts and Rosemary

The Editors
Yield
10 to 12 servings
Category
Bread
Course
Breads
Preparation Method
Bake
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook
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Craving a cornbread that’s more than just a side dish? Look no further! This recipe for Cornbread with Pine Nuts and Rosemary takes the classic comfort food to new heights. The earthy notes of rosemary and the buttery crunch of pine nuts add a delightful savory twist, while a touch of honey brings a hint of sweetness that perfectly complements the cornmeal. 

It’s a delicious twist on a traditional favorite, sure to please everyone at the table!

Ingredients
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 eggs
2/3 cup milk
2/3 cup buttermilk
2 tablespoons honey
1/2 cup corn (optional)
3 tablespoons melted, unsalted butter
1/2 cup pine nuts, lightly toasted
1/2 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
Instructions
  1. Preheat oven to 425°F. Grease a 9x9-inch baking dish.
  2. In a bowl, combine cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together eggs, milks, buttermilk, honey, and corn, if using.
  4. Add wet ingredients to dry ingredients and stir just until moistened. Fold in butter, pine nuts, and rosemary. Spread batter in prepared baking dish.
  5. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Serve warm.
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The Almanac Chefs

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