rosemary cornbread
Perhaps no bread in the world is quite as good as Southern corn bread. – Mark Twain
Cornbread is a flexible bread that can take on many additions and alterations because of its sweet/savory flavor. This recipe uses rosemary, but feel free to add pitted olives, roasted jalapeños or more cheese.
3 tablespoons rendered bacon fat
1 cup medium to coarse ground cornmeal
1 cup all-purpose flour
2 tablespoons honey
2 tablespoons baking powder
1 teaspoon salt
1 pinch cayenne pepper
freshly ground black pepper
1 TB fresh rosemary, finely minced
1/4 cup parmesan cheese, coarsely grated (optional. if using, reduce salt to 1/2 tsp)
2 eggs
1 1/4 cups milk or buttermilk
2 tablespoons butter, melted or olive oil
Put the bacon fat into a medium (about 9-inch-diameter) cast iron skillet. Put the skillet into the oven and preheat oven to 425°.
Combine the cornmeal, flour, baking powder, salt, grated cheese (if using), black pepper and cayenne in a large mixing bowl.
Put the eggs, milk, honey and melted butter (or olive oil) into a small bowl and mix well.
Pour the egg mixture into the cornmeal mixture, stirring until just combined.
Carefully remove the hot skillet from the oven and pour the batter into the skillet. Return the skillet to the oven and bake the corn bread until it is a deep, golden brown, about 15-20 minutes. Serve immediately.