ROSEMARY + BLACK PEPPER CORNBREAD

When I tell people I’m a baker, I hear a lot of: “I’m not really a “sweets” person.” Ehhhhh, ok. So, there’s a lot to discuss about this particular comment, but I get it, sugar has a bad rep and some people (we probably wouldn’t be friends) think that desserts are only good if you manage to keep space for it after the “real meal”. If I would have it my way, I would eat dessert first and then see if I have space for anything else. Anyways, there are also baked goods that are not sweet at all, like croissants, savoury pies or scones and obviously, cornbread.

People also say that baking is such a science and that they prefer cooking, it’s easier. But here’s the deal with cornbread. It’s absolutely delicious and requires no baking skills at all! Best of all worlds. I made this one when friends were over a few weeks ago which didn’t have rosemary in it and it was a huge success. So, feel free to skip the rosemary or substitue it with chives, thyme, sage, any fresh herbs you have on hand really. Next week, I’ll share my favourite mac and cheese recipe, so make sure to subscribe to the newsletter to receive it right in your inbox.

Also check out the other recipes we cooked for our BBQ that go well with grilled meats…
Mustard dill potato salad
Kale fennel brussels slaw with bacon

ROSEMARY + BLACK PEPPER CORNBREAD
9-16 servings

INGREDIENTS

150 g (10 tbsp) unsalted butter, plus more to grease the pan
350 g (2 1/2 cups) cornmeal (preferable medium grind, I used this one)
140 g (1 cup) all-purpose flour
1 tsp baking soda
1 tbsp baking powder
2 tsp kosher or fine sea salt
1 1/2 tsp freshly ground black pepper
1 tbsp finely chopped fresh rosemary, plus more to top the cornbread
500 ml (2 cups) buttermilk (or regular milk, substituting 2 tbsp of milk for lemon juice)
3 large eggs
125 ml (1/2 cup) maple syrup
sea salt to sprinkle on top

INSTRUCTIONS

Heat the oven to 425°F. Grease a square or rectangle pan with butter. Mine is 24x24 cm.

Melt the butter in a small saucepan or in the microwave. Let it cool for a few minutes.

In a bowl, mix the cornmeal, flour, baking soda, baking powder, salt, black pepper and rosemary in a big bowl with a whisk. In a separate bowl, mix the buttermilk, eggs, maple syrup and cooled butter with the same whisk (less dishes, you’re welcome!).

Pro tip: Place the grease baking pan in the oven for 10 minutes. The hot pan will create a crunchier crust.

A few minutes before the 10 minutes is over, pour the wet ingredients over the dry ones. Stir with the whisk until the batter is even. Take the pan out of the oven and pour the batter in it right away. Top with a few pieces of rosemary and bake for 30-35 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

Sprinkle with sea salt before serving. Cornbread is best eaten the day of.

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ABOUT

Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.

   

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