What goes better with chili than cornbread! Nothing! This week's rosemary cornbread muffin recipe is an easy to make rosemary cornbread recipe. Here we go.
Ingredients:
1 ¼ cup flour
¾ cup corn meal
¼ cup sugar
1 cup milk
¼ cup vegetable oil (I used Canola oil)
1 egg beaten
2 teaspoon baking powder
½ teaspoon salt (if needed)
1 tablespoon dried rosemary
Instructions:
Preheat 400 degrees. Then, mix in first wet ingredients and then dry ingredients. Then, add rosemary and mix. Do not over mix.
Then, instead of using cupcake liners, I created my own with parchment paper cut into squares. and pressed down with a glass.
They naturally pop up so I keep the glasses in for the picture. =)
Then, removed the glass one at a time, used large ice cream scooper and place 1 scoop of the batter into each cupcake opening. Bake for 15-20 minutes or until golden brown.
And here's the final product! Enjoy! The parchment paper stayed formed and attached to the muffin after it was cooked.
Here is what it looked like when it was cut opened and ready to eat. Yum.
If you want to print out the recipe, here it is.
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Ingredients
- 1 ¼ cup flour
- ¾ cup cornmeal
- ¼ cup sugar
- 1 cup milk
- ¼ cup vegetable oil (I used Canola oil)
- 1 egg beaten
- 2 teaspoon baking powder
- ½ teaspoon salt (if needed)
- 1 tablespoon dried rosemary
Instructions
- Preheat 400 degrees. Then, mix in the first wet ingredients and then dry ingredients. Then, add rosemary and mix. Do not over mix.
- Then, instead of using cupcake liners, I created my own with parchment paper cut into squares. And pressed down with a glass.
- Then, remove the glass one at a time, use a large ice cream scooper and place one scoop of the batter into each cupcake opening. Bake for 15-20 minutes or until golden brown.
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