Mini Cornbread with Rosemary & Black Sesame
Mmm...cornbread, an American classic (I think?). Cornbread is similar to a muffin, but the corn meal gives it a great texture! Try making w/ yogurt, milk, or buttermilk and see how you like it best. To make a big pan of cornbread, double or triple this recipe to fit your needs (double should be good for a pound cake pan). You just might have to adjust the baking time a bit.
- Egg, beaten (1)
- unsalted butter, melted (50-60 g)
- Yogurt (or milk) (120 g)
- Corn meal (90 g)
- Flour (30 g)
- Sugar (30 g)
- salt (1/4 tsp)
- Baking powder (1 heaping tsp)
- Fresh rosemary (1/2 - 1 Tbsp)
How to Prepare
Preheat oven to 180C/350F
Mix "dry" ingredients in one bowl (Cornmeal, flour, baking powder, salt, sugar)
Mix "wet" ingredients in another bowl (Yogurt, egg, melted butter)
Combine wet and dry ingredients, mixing in sesame seed & rosemary at the same time. Mix until you have a nice batter.
Grease your baking dish with a little butter or vegetable oil to prevent sticking. I used two mini-ceramic baking dishes but you can use glass or aluminum baking pans too.
Bake for about 20-25 minutes, until a knife/fork comes out clean when you stick it into the center of the corn bread. Try with jam, or have with soup!
-Add 1/4 cup sweet corn into the batter
-Instead of rosemary, mix in blueberries, or jalapenos.
-Add up to twice the sugar to make a sweeter corn muffin, or less sugar if you prefer