Rosemary honey cornbread

Rosemary Honey Cornbread

Ingredients
1 cup cornmeal
1 cup All Purpose Flour
1/2 cup granulated sugar
1/2 cup light brown sugar (*if you don't have brown sugar, you can use all granulated sugar)
2 teaspoons salt

2 eggs, beaten
1 cup milk
1/2 cup melted unsalted butter
2 tablespoons vanilla
1/4 cup honey
2 sprigs fresh rosemary, finely chopped

Method
*Preheat oven to 400 degree farenheit*

1. Make the honey: Chop fresh rosemary and add to a pan/skillet over low-medium heat with honey. Keep honey on the heat just until it simmers- once you see bubbles, pull it off the heat. You don't want to honey to burn. Transfer to a small bowl and set aside.

2. Mix cornmeal, flour, sugars, baking powder and salt in a small bowl and set aside.

3. In a medium-large mixing bowl, add eggs and whisk together. Slowly add milk, vanilla, melted butter, and rosemary honey.

4. Once combined, add in the dry ingredients, one half at a time, mix until a smooth batter forms.

5. Pour batter into a greased 8x8 baking tin; top with pumpkin seeds (optional)

6. Bake at 400 degrees for 20-25 minutes or until golden brown.

7. [Optional] While the bread is cooling, poke holes into the bread with a toothpick or skewer, pour or brush melted butter on top. To finish, sprinkle fresh chopped rosemary and flakey salt.