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Rosemary Polenta Cornbread
Ingredients
  • 1 cup dried polenta or cornmeal
  • 1 cup all purpose flour
  • 1 to 2 tablespoon cane sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ½ teaspoon dried rosemary
  • 1 ¼ cup buttermilk or whole milk
  • 2 eggs room temperature
  • 1 stick unsalted butter melted (or ½ cup olive oil)
Steps
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