During my trip to Florida back in May, I was lucky enough to experience the magic that is rosemary cornbread from the House of Blues. Although they were selling bags of just-add-milk/eggs mix in the gift shop, I decided that it would be more fun to try and replicate it on my own terms.
The results have been so wonderful that I deem them worthy of sharing. So here is the simple, non-exact recipe I came up with:
Ingredients:
Jiffy Corn Muffin Mix (49 cents per box)
<You will also need 1 egg and approx. 1/3 cup of milk per box of mix>
Fresh Rosemary
One Orange
Fresh Ginger
Honey
Butter (The real kind)
Directions:
1: Prepare the batter as directed on the box, except hold off just a tiny bit on the milk...about one tablespoon...substitute this one tablespoon with honey.
2: Add fresh, finely chopped rosemary. I have no exact measurement for this...just put in a little more than what you consider to be sensible. But remember that fresh herbs yield less flavor per capita as compared to dried. Basically what I'm saying is don't be shy with it. Just make sure that you only include the needles and not the twigs.
3: Add orange zest. Just a few teaspoons, depending on how much you like oranges. Be careful when zesting. If you scrape down to the white layer, it will be bitter.
4: Add Ginger: Zest the ginger just as you did with the orange peel. Make sure to not include the outer skin.
Bake as directed on the package. Easy as pie. And if you're feeling extra fancy, whip up some butter with sea salt, honey and orange zest.
Such a good recipe for a tired Saturday morning.
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