Store at room temperature, wrapped in plastic wrap, up to 2 days.
You can alsomake one loaf using a 9-by-5-by-2 1/2-inch loaf pan, brushedwith melted butter.
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This is now my favorite cornbread recipe! I made it in a 9x9 pan and it came out great. I love the flavor and it gives me a great recipe to use the Rosemary out of my garden.
I followed the recipe as-is, and it was easy
This came out really nice. I like the savory flavor of cornbread w/ rosemary and olive oil. I made it crulty free by using 2 egg substitutes of ground flaxseed and soymilk w/ a little vinegar added to make "buttermilk." I got one loaf pan and a few muffins from the recipe. Great with veggie chili!