Corn Bread With Pine Nuts and Rosemary

I was thrilled to come across this recipe for corn bread with pine nuts and rosemary in The Old Farmer’s Almanac Garden-Fresh Cookbook.

And because savory should always be balanced with sweet, I made a big batch of honey butter to smear on the rosemary corn bread. The Garden-Fresh Cookbook proved its worth on my shelf yet again, as every last crumb of that delicious bread was devoured! Don’t tell my husband, but I think that it may have even trumped the smoked meats this time around …

Corn Bread With Pine Nuts and Rosemary
The Old Farmer’s Almanac Garden-Fresh Cookbook (page 256)

1 1/4 cups cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup milk
2/3 cup buttermilk
2 tablespoons honey
1/2 cup corn (optional)
2 to 3 tablespoons warm, melted, unsalted butter or vegetable oil
1/2 cup pine nuts, lightly toasted
1/2 tablespoon chopped fresh rosemary or ½ teaspoon dried rosemary

Preheat the oven to 425 degrees Fahrenheit. Grease a 9x9-inch baking dish.

Toast the pine nuts, watching carefully so they don’t burn! 

In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, milk, buttermilk, honey, and corn if using. Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the butter, pine nuts, and rosemary. Spread the batter evenly in the prepared baking dish.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Serve warm. Makes 10 to 12 servings.

Honey Butter

1/4 cup (1/2 stick) butter, softened
1/4 cup honey

Whip the honey and butter together until light and fluffy. Serve at room temperature.

With our meal, we also whipped up yummy, carb-heavy, fattening side dishes like macaroni and cheese, coleslaw, baked beans, and even (gasp!) a healthy salad. 

But this rosemary corn bread was definitely the big hit of the night. Melt-in-your-mouth delicious!