Cornbread with Rosemary

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Cornbread with Rosemary
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
649
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie649 kcal(31 %)
Protein17.62 g(18 %)
Fat22.93 g(20 %)
Carbohydrates92.89 g(62 %)
Sugar added1.05 g(4 %)
Roughage2.59 g(9 %)
Vitamin A259.64 mg(32,455 %)
Vitamin D1.74 μg(9 %)
Vitamin E2.78 mg(23 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.23 mg(27 %)
Vitamin B₆0.15 mg(11 %)
Folate41.63 μg(14 %)
Pantothenic acid0.45 mg(8 %)
Vitamin B₁₂0.93 μg(31 %)
Vitamin C0.23 mg(0 %)
Potassium342.54 mg(9 %)
Calcium238.88 mg(24 %)
Magnesium30.13 mg(10 %)
Iron2.76 mg(18 %)
Iodine26.4 μg(13 %)
Zinc0.81 mg(10 %)
Saturated fatty acids12.46 g
Cholesterol129.28 mg

Ingredients

for
4
Ingredients
250 grams
200 grams
1 teaspoon
1 tablespoon
250 milliliters
2
50 grams
soft Butter
1 teaspoon
brown Sugar
2 tablespoons
finely grated Parmesan
Butter (for the pan)
2 tablespoons
Butter (for frying)
2 sprigs

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

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.

3.

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.