Cornbread with Rosemary
Nutritional values
(Percentage of daily recommendation)
| Calorie | 647 cal. | (31 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 306 mg | (8 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 250 grams fine Cornmeal
- 200 grams Pastry flour
- 1 tsp Baking powder
- 1 Tbsp salt
- 250 milliliters Buttermilk
- 2 eggs
- 50 grams soft butter
- 1 tsp brown sugar
- 2 Tbsps finely grated Parmesan
- butter (for the pan)
- 2 Tbsps butter (for frying)
- 2 sprigs rosemary
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Mix cornmeal with flour, baking powder and salt in a bowl. Add buttermilk, eggs, butter, sugar and Parmeson and mix with a hand mixer into a smooth dough. Line a 25x25 cm (approximately 10x10 inches) baking pan with parchment paper, pour cornmeal mixture into the pan, flatten and bake in the preheated oven for about 45 minutes until golden brown. If the bread is too dark, cover with some aluminum foil during the cooking time. Remove from the oven, wait a few seconds, then remove cornbread from the pan, place on a wire rack and leave to cool.
Cut corn bread into triangles. Melt butter in a frying pan and add rosemary. Add cornbread triangles to the frying pan and toast on both sides for about 5 minutes until golden brown. Remove from the pan and serve while still warm.
