Easy And Healthy Rosemary Cornbread
This Rosemary Cornbread is a perfect treat for all occasions and during the holiday season. I love the way it tastes, and I love how easy it is to make. The rosemary gives the cornbread a wonderful flavor, and the olive oil makes it crispy and moist!
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer, Bread
Cuisine American
Servings 6 slices
Calories 271 kcal
Let's gather the ingredients!
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ tsp baking soda
- 1 tsp baking powder
- 3 tbsp fresh rosemary finely chopped
- ½ tsp kosher salt adjust if needed
- 3 tbsp olive oil
- 1 tbsp flax seed stirred into 3 tbsp of water
- 8 oz. almond milk
- 5 tbsp confectioner's sugar
- 2 tbsp maple syrup
Let's Begin!
Preheat the oven to 425°F and grease the baking pan. Set aside.
In a mixing bowl, stir to combine the all-purpose flour, cornmeal, baking soda, baking powder, Rosemary, and kosher salt. Set them aside.
In a separate bowl, combine the almond milk, olive oil, flax seed, and confectioners' sugar, until smooth.
Combine the flour mixture and milk mixture using a spatula, do not overmix.
On a greased baking pan, pour the batter and bake for 25 minutes or until golden brown. Allow cooling completely!
Slice and drizzle with maple syrup.
Serve and enjoy with family and friends!
Calories: 271kcalCarbohydrates: 46gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 408mgPotassium: 139mgFiber: 4gSugar: 5gVitamin A: 29IUVitamin C: 0.2mgCalcium: 103mgIron: 2mg
Keyword Cornbread, Easy to Bake, Easy to Make, Healthy, Moist, Rosemary, Vegan