Rosemary Cornbread
"Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine. Look for poplar-wood molds (such as Panibois) at baking-supply stores (they come with paper liners)...."
INGREDIENTS
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 tablespoon finely chopped fresh rosemary, plus 6 sprigs for garnish (optional)
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2 large eggs, lightly beaten
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5 tablespoons sugar
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2/3 cup buttermilk
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2/3 cup olive oil
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