Whole Grain Rosemary Parmesan Cornbread - House-Autry

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Whole Grain Rosemary Parmesan Cornbread

Whole Grain Rosemary Parmesan Cornbread

Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 12

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Whole Grain Rosemary Parmesan Cornbread

Rosemary adds a fresh taste to this whole-grain cornbread.

Ingredients

  • 1 cup House-Autry Yellow Plain Corn Meal
  • 1 cup water
  • 1/4 cup bulgar wheat
  • 1 cup all purpose flour
  • 1/2 cup parmesan cheese, grated
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup evaporated milk
  • 2 large eggs, lightly beaten
  • 3 tbsp olive oil
  • 2 tbsp fresh rosemary, finely chopped

Directions

Preheat oven to 375°F. Place bulgur wheat in a small bowl. Place water in a small saucepan and bring to a boil; pour over wheat and allow it to sit for 5 minutes to rehydrate and soften. Drain and set aside.

In a large bowl, whisk together cornmeal, flour, parmesan cheese, sugar, baking powder and salt. Make a well in the center of mixture and add milk, beaten eggs, olive oil, wheat and chopped rosemary. Stir just until moistened (batter will be lumpy).

Pour mixture into a prepared 1 1/2 quart dish. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Products used in this recipe:

Yellow Plain Corn Meal

Yellow Plain Corn Meal

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