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[The Recipe ReDux] Rosemary-Pecan Cornbread

Posted by ReganJonesRD on
December 21, 2013
Featured in: The Recipe ReDux

For the purposes of today's post, I'm assuming you already have your holiday menu set. If not, let me redirect you here. We have more Christmas recipes to browse on HealthyAperture than you likely have time left between now and the 25th. So browse away.

If, however, you know what's coming out of your kitchen next week, let's look ahead to the following week.

I can hardly recall a New Year's Eve that I've been awake to usher in midnight. Truth about me - I am an early rise and an even earlier go-to-bedder. So typically, New Year's memories for me don't equate to memories of champagne and midnight kisses... but they do usually involve New Year's Day foods. Black-eyed peas and turnip or collard greens rise to the top of my "good luck" foods for the New Year - today's topic for The Recipe ReDux. But instead of visiting these more commonly known foods, I'm offering up a new choice that I hope you'll consider adding to your menu

Rosemary-Pecan Cornbread

We always have cornbread with peas and greens, and I just thought that was because they taste great together (which they do). But I actually found references on good luck foods that indicate cornbread itself is considered good luck. Because of its gold color, cornbread represents gold and wealth. I've added rosemary to this version. It tastes amazing (especially paired with the pecans), but I included it for a different reason. Rosemary - not necessarily a New Year's tradition - represents "remembrance." While the New Year is mostly about looking ahead, I can't help but think one of the best ways to prosper moving forward is to look back on the past, learning from our mistakes and cherishing our successes. 

And with that, I wish you all a very Merry Christmas and a Happy New Year. May the coming season of new beginnings be filled with health, wealth and happiness and be celebrated in remembrance of the best of days past.

Rosemary-Pecan Cornbread

1 tablespoon oil
2 cups corn meal
1 tablespoon baking powder
1 1/2 teaspoons salt
1 cup pecan halves
1/2 cup sliced green onions
1 teaspoon dried rosemary
1 large egg, lightly beaten
1 3/4 cups buttermilk
3 tablespoons oil

Preheat oven to 450 degrees F.

Add 1 tablespoon oil to an 8-inch cast iron skillet; place in oven and heat until very hot.

Meanwhile, stir together corn meal and next 5 ingredients (through rosemary). Whisk together egg, buttermilk and remaining oil. Add to dry ingredients and stir until combined. Let stand 5 minutes.

Spoon into hot skillet; bake at 450 degrees F for 30 minutes or until browned and set.

 

 

 

 

 

 

 

 

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