Cornbread with Pine Nuts and Rosemary

Name: Cornbread with Pine Nuts and Rosemary
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

www.almanac.com

Bake moist buttermilk cornbread with toasted pine nuts, fresh rosemary, and a touch of honey. This easy savory bread is best served warm from the oven.

View full recipe on www.almanac.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.

Share this recipe: