Just when I think I can’t like a food more, they find a way to incorporate cornmeal and I fall in love all over again. Keywords: rosemary cornbread, gluten-free cornbread, Tag @felicialimhz on Instagram and hashtag it #dishbydish. I help people with food intolerances and allergies cook and eat delicious, healthy food! I know I didn’t consume a lot of it growing up; but then I started migrating south and the door to a whole new world of food opened. Breakfast, lunch or dinner. My husband is Celiac so I test and share gluten-free recipes on my blog! melted butter on top of dough rectangle before baking. Remove from heat, and let steep for 30 minutes or until flavored as desired. Grease and line a standard 9″ x 5″ loaf pan with parchment paper. Heat the oven to 375°F. Be sure to check out my entire Recipe Index for all the recipes on the blog. Love the quote!! I promise you won’t regret it! And if it’s anything, cornmeal is “country.” Grocery stores here sell giant slabs of cornbread; every restaurant with even a twinge of southern or country style gives you a sack full of cornbread with your meal; and you can get anything and everything “cornmeal-crusted” or “cornmeal fried.” This is not a list of complaints, my friends; this is quite possibly the best promotional tourism campaign no one has ever run. Garnish with chives, if desired. Save my name, email, and website in this browser for the next time I comment. Learn More! Coconut Oil: I like using refined coconut oil for baking and cooking because it has a more neutral taste compared to extra virgin coconut oil. If you grew up in the North like me, maybe the first time you had cornbread was with chili. I’m sending you my love this we, You know what time it is. BONUS: You’ll also receive our Almanac Companion newsletter! Look! Sugar: If you are diabetic, or prefer to use a non-sugar sweetener, feel free to substitute the sugar in equal amounts with Lakanto 1:1 Monkfruit Sweetener. Using a slotted spatula, remove patties and let drain on paper towels. Cornbread is so underappreciated. This healthy twist on a classic comfort food is a perfect, light accompaniment for heavy holiday meals. Maybe if you’re Italian (also like me), you had polenta. If not eating immediately, wrap the rosemary cornbread in plastic wrap or an airtight container and keep refrigerated for up to 7 days. Pre-heat oven to 425F (220C). In the fridge, in a tightly sealed container, for up to 4 days. In a separate bowl, whisk together the greek yogurt, eggs, olive oil, and honey until smooth. This rosemary cornbread loaf is ready in just 45 minutes, and is totally gluten-free and dairy-free, but you honestly wouldn’t know it! Slowly add in the dry ingredients to wet ingredients and mix well until a homogeneous batter is achieved. In a separate bowl, whisk together eggs, milks, buttermilk, honey, and corn, if using. The holiday season is about to begin and as Thanksgiving approaches, and despite what a crazy year this one has been, I feel thankful for so many things. Today I’m sharing a simple gluten-free rosemary cornbread loaf adapted from Alida’s Kitchen – one that combines the savory taste of rosemary and slightly sweet cornbread – and can be made in just 45 minutes. In a separate bowl, whisk together eggs, milks, buttermilk, honey, and corn, if using. Up in the sky! Add wet ingredients to dry ingredients and stir just until moistened. It’s a side! One of my favorite foods to make during the holiday season is definitely cornbread. I always appreciate your feedback. Serve with Rosemary-Lemon Honey. Preheat oven to 425 degrees. if you make a purchase using these links. ★☆ Simply divide the batter into the greased cavities of a muffin pan and bake for 20 minutes at 425F until a toothpick inserted in the middle comes out clean. A lightened up buttermilk cornbread with a sophisticated twist of fresh rosemary – this rosemary honey cornbread will quickly become a family favorite recipe! Simply wrap the cornbread (unsliced if possible) in plastic wrap once it’s fully cooled and freeze it for up to three months. In a bowl, combine cornmeal, flour, baking powder, baking soda, and salt. ♥, Easy Cornbread Stuffing (Gluten-Free, Dairy-Free), Easy Skillet Cornbread (Gluten-Free, Dairy-Free), Shaved Brussels Sprouts with Lemon and Parmesan (Gluten-Free), Easy Pecan Pie Recipe (Gluten-Free, Dairy-Free), « Easy One-Pot Chili Con Carne (Gluten-Free, Dairy-Free), Crustless Pumpkin Pie (Gluten-Free, Dairy-Free) ». Being grateful and thankful has a multiplier effect – because when we say thank you, it implies that we have already received and don’t live in lack, and therefore more abundance pours into our lives. Sign up for my Email List to get fresh recipes in your inbox each week! It’s cornbread! Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) But with this recipe of rosemary cheddar cornbread… It’s ridiculous how versatile cornbread (and by default, cornmeal) is. Bake until the edges are golden brown, and the center springs back when gently pressed, 20-25 minutes.