Rosemary Cornbread

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 cup whole milk
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon brown sugar

Preparation

1. Preheat oven to 400˚F. In large bowl combine flour, cornmeal, baking powder, baking soda, salt, pepper, and rosemary. In another bowl whisk together milk, oil, egg, and brown sugar. Add wet ingredients to dry ingredients and stir until uniform in color (batter will slightly lumpy).
2. Pour batter into a greased 8"x"8 baking dish. Bake for 20-25 minutes or until just beginning to brown around the edges. Cover with foil part way through baking if it browns too quickly. Allow to cool for 15 minutes before cutting into squares. Serve warm with butter.