Rosemary Olive Oil Cornbread with Rosemary Honey

Cornbread and corn muffins are one of my favorite things. There’s just something so comforting about the smell and taste of it. While I do love traditional cornbread, I must put an Italian twist on everything I do! This rosemary olive oil corn bread will not only leave your house smelling incredible but it have you licking the crumbs off the plate. I kicked it up a notch further by drizzling it with my homemade rosemary honey.

Ingredients

Cornbread:

1 cup all purpose flour

1 cup corn flour or corn meal

1/2 cup sugar

1 teaspoon salt

1 tablespoon baking powder

1/3 cup extra virgin olive oil

2 eggs

1 cup milk

2 tablespoons of rosemary chopped

Rosemary Honey:

1 cup of honey

5 sprigs of rosemary

Directions

Preheat your oven to 350 F

In a large bowl, mix all of the cornbread ingredients together

Grease a 9 inch pie dish or skillet and pour in the mixture

Bake for 25- 30 minutes or until the edges are golden brown

For the honey: In a pot pour in honey and rosemary. Cook it for 5 minutes and then transfer to a honey pot or mason jar and allow to cool. Store in your pantry