Guys today we have some awesome information for you. This is very helpful. Specially for those who live in U.S.A. People who don’t live there, They can also try this. So today We will tell you about Rosemary cornbread – American lunch recipes. This is because In America now it is very difficult to have to some healthy and delightful lunch in the afternoon so therefore today we will tell you about some American lunch recipes. These recipes are very easy to prepare and also very healthy. These recipes also enhance the beauty of your dining table in the afternoon.

Rosemary Cornbread American Lunch Recipes:

So friends here we will tell you about these recipes so without wasting your time you discuss about the recipes.

First of all we will tell you about the “Rosemary Cornbread“.

This recipe is very easy to prepare because it consumes very less time. It is also very healthy for us. Cornbread with rosemary and olive oil is very sweet when it is match up with cheese, Olives and white wines.

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Rosemary Cornbread

Cornbread with rosemary and olive oil is very sweet when it is match up with cheese, Olives and white wines.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 8 servings

Ingredients

  • 1.5 cups instant polenta
  • 1 cup flour self-raising
  • 2 Tablespoons Caster sugar
  • 1 tablespoon Fresh Rosemary leave Finely chopped
  • 310 grams corn Kernels, Drained, Rinsed
  • 2 eggs
  • 1 cup buttermilk
  • 20 gram butter melted

Instructions

  1. Heat-up the oven to 200 degrees fan-forced.
  2. Grease and line a 6 cm deep and 20 cm round cake pan with baking paper.
  3. Combine polenta, flour, rosemary and corn in a large bowl
  4. whisk eggs and buttermilk together in a jug and add to polenta.
  5. Stir the mixture with the help of metal spoon until they combined.
  6. Spread mixture into the prepare pan.
  7. Brush it with butter.
  8. Bake it for 20 to 25 minutes until a golden and skewer inserted into the center comes out clean.
  9. Cool down it slightly and serve