ROSEMARY ONION CORNBREAD
This goes very well with soup, any soup, trust me. I really enjoy it hot out of the oven with some butter and some iced tea.
Provided by riffraff
Categories Breads
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F
- Spray a 9" x 5" loaf pan with non stick spray.
- Melt butter in small frying pan over medium-low heat.
- Add onion; cook until tender, about 5 minutes.
- Cool.
- In a large bowl, using a fork, stir cornmeal with flour, baking powder, baking soda, salt and cayenne until well blended.
- Stir in rosemary and cooled onion.
- In a medium bowl whisk buttermilk with eggs and 1/2 cup melted butter.
- Add to flour mixture, stirring just until combined.
- Turn into loaf pan smoothing top.
- Scatter small sprigs of rosemary.
- Bake in preheated oven until tooth pick inserted in the middle comes out clean, about 40 minutes.
- Turn out onto a rack and cool completely.
Nutrition Facts : Calories 525.2, Fat 30.4, SaturatedFat 17.8, Cholesterol 176.8, Sodium 1373, Carbohydrate 53.2, Fiber 3.6, Sugar 4.2, Protein 11.4
ONIONS BAKED WITH ROSEMARY AND CREAM
A wonderful aromatic blend of onions and rosemary perfect for Thanksgiving dinner or any holiday feast. I first tried this dish during the holidays last year and everyone wanted the recipe--it was the hit of the dinner.
Provided by rowdy
Categories Side Dish Vegetables Onion
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
- Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 11.2 g, Cholesterol 27.4 mg, Fat 9.9 g, Fiber 1.9 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 240.6 mg, Sugar 4.9 g
ROSEMARY CORNBREAD
Make and share this Rosemary Cornbread recipe from Food.com.
Provided by KelBel
Categories Quick Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 9x9-inch square pan with non-stick oil and coat with granulated sugar.
- In a mixing bowl, combine all ingredients and mix thoroughly.
- Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300 degrees F.
- Raise temperature to 325 degrees F and bake an additional 20 minutes.
ROSEMARY CORNBREAD
Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes two 5-inch loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
- Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
- Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.
ONION CORNBREAD
Make and share this Onion Cornbread recipe from Food.com.
Provided by Leo Tohill
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion and sautee it in the skillet with the butter.
- (It's more butter than you need for the onion, but it will all go into the mix.) In a bowl, fully mix the dry ingredients.
- Separately, beat the eggs with the milk.
- Combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients.
- Pour the mix into the skillet.
- Place the skillet in a 400 degree oven and bake for about 20 minutes.
- Enjoy it with honey.
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