One of the most requested items we use to receive at farmers markets when it came to our soups, was “Can you make us bread to go along with it?”
And although I am not truly a baker, homemade bread is one major exception. I absolutely love the smell of fresh baked bread straight from the oven.
With so many soups (and an occasional chili) on our menu, we need a bread that was flavorful and versatile enough to hold its own. I started with a homemade Rosemary Cornbread. It wasn’t until visiting Its About Thyme in Culpeper, Virginia, I quickly added sun-dried tomatoes to my recipe.
Our Rosemary & Sun-Dried Tomato Cornbread matches up well with most hearty soups and was always a crowd favorite. Give it a try with our Homemade Rustic Potato Soup.
Rosemary & Sun-Dried Tomato Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour (or flour of choice)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tbsp fresh rosemary finely chopped
- 1/2 cup sun-dried tomatoes chopped
- 2 large eggs
- 5 tbsp honey
- 2/3 cup buttermilk
- 2/3 cup extra virgin olive oil
Preheat oven to 425 degrees. Grease 3 small loaf pans.
In a large bowl, mix together first five ingredients. I typically use a whisk or fork to insure baking powder, soda, and salt are completely mixed through.
In a separate bowl, lightly beat eggs. To eggs, add honey, buttermilk, and olive oil. Whisk until combined.
All at once, add wet ingredients into the dry ingredients and mix.
Add chopped rosemary and sun-dried tomatoes to batter then spoon batter into three small greased loaf pans.
Bake for 20-25 minutes in a 425 degree oven.
When done remove from oven. (To test, insert a toothpick into center of loaf. Toothpick will come out clean when bread is done.) Remove Rosemary & Sun-Dried Tomato Cornbread from pans and cool on a wire rack.
Additional Recipe Tips & Pointers
If you do not like rosemary or sun-dried tomatoes, either can be removed from the recipe without harm.
Should you prefer, the cornbread can be cooked in either a large loaf pan or an 8″ cast iron skillet. Just be sure to add 15 additional minutes to your cook time, testing with a toothpick for doneness.
For a fun version of this recipe, reduce sea salt to 1/4 tsp in batter and sprinkle with a little Fleur de Sel fine sea salt on top of loaf before baking.
Other Posts & Recipes You Might Like:
- Homemade Rustic Potato Soup
- Chicken Kale and White Bean Soup
- Kale Salad with Cranberries
- How to Clean a Cast Iron Skillet