Cornbread with Pine Nuts and Rosemary

Cornbread with Pine Nuts and Rosemary


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


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.


10 to 12 servings

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