Rooibos-Infused Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup buttermilk 1 tbsp Adagio Tea’s Rooibos Vanilla tea1 large egg 2 tbsp canola oil½ tsp salt 1 tbsp maple sugar (or regular)1 cup cornmeal 1 cup unbleached white flour ½ tsp baking soda
Place buttermilk and tea in a small pot and bring to a simmer. Remove from heat, cover and steep 1 hour. Strain, discarding tea leaves.
Heat the oven to 350°F and line a 9-inch square baking pan with parchment
Whisk egg, oil, salt and sugar into the room-temperature buttermilk, set aside.
In a bowl, combine the cornmeal, flour and baking soda.
Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
Mix thoroughly with a whisk until smooth, but do not beat.
Spread the batter into the prepared pan and bake 25 to 30 minutes, or until tests done.
Serving Size: Makes 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Heat the oven to 350°F and line a 9-inch square baking pan with parchment
Whisk egg, oil, salt and sugar into the room-temperature buttermilk, set aside.
In a bowl, combine the cornmeal, flour and baking soda.
Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
Mix thoroughly with a whisk until smooth, but do not beat.
Spread the batter into the prepared pan and bake 25 to 30 minutes, or until tests done.
Serving Size: Makes 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 87.1
- Total Fat: 2.5 g
- Cholesterol: 12.2 mg
- Sodium: 96.0 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 0.8 g
- Protein: 2.5 g
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