PHOTO: Lori Rice
Lori Rice
October 6, 2015

Yield: 2 small loaves (3 1/4-by-6 inches)

To add a new flavor to your cornmeal quick bread, simply switch out the orange rosemary extract with your favorite homemade or store-bought flavor.

Ingredients

  • 1/2 cup milk (any variety)
  • 2 T. unsalted butter, melted
  • 1 large egg
  • 1 tsp. orange rosemary extract
  • 3/4 cup unbleached, all-purpose flour
  • 2/3 cup yellow cornmeal
  • 1/4 cup sugar
  • 1/2 T. baking powder
  • 1/4 tsp. finely ground sea salt
  • 1/4 tsp. minced fresh rosemary (optional)

Preparation

Preheat the oven to 400 degrees F. Grease two small loaf pans (about 3¼-by-6 inches) with butter.

In a medium bowl, whisk together the milk and butter. Next, whisk in the egg and then the extract.

In a separate medium bowl, stir together the flour, cornmeal, sugar, baking powder, sea salt and rosemary, if using.

Gradually add the dry ingredients to the wet ingredients, stirring just until everything is combined into a batter.

Divide the batter between the two loaf pans. Bake for 18 to 20 minutes, until the edges are browned and a toothpick inserted into the center of the loaves comes out clean. Let cool for five minutes, then remove from the pan. Serve warm or at room temperature.



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