rosemary cornbread muffins

Rosemary Cornbread ... yes, please!

Rosemary Cornbread … yes, please!

Being a Southern woman comes with it’s perks … don’t you never mind! I’m not saying I’m a “Southern Belle”, but when it comes to cornbread, one can do no wrong. Breakfast, lunch, dinner, side item … serve it up! If you’re not a fan of rosemary, live a little! Add your own combination of your favorite fresh herbs. Granted, this variation is a tad bit more savory than I’d kick off just any day – but, it’s delicious all the same.  Enjoy!

What you’ll need …

2 cups plain white cornmeal
1 large egg
1 1/3 cups milk or buttermilk
1 tbsp baking powder
1 tsp fine sea salt
3 springs fresh chopped rosemary

Preheat oven to 400 degrees. Grease muffin tin (I like to use Canola spray for bakers – though I am not one) or or use some festive muffin liners. Combine all ingredients and combine until smooth and batter-like. Fill muffin tins 3/4 full and bake until golden brown. Approximately 20-25 mins. Serve with a smile.

***Got leftovers? Not to worry, we’ll be making cornbread dressing with those later this year. Throw ’em in the freezer***