Mini Lemon Rosemary Cornmeal Loaves

Mini Lemon Rosemary Cornmeal Loaves

Light, savory and sweet, these mini loaves are the perfect balance. Serve for breakfast, as a side dish to your main course, or as a treat!
Servings
3 servings
Prep time
12 minutes
Cook time
28 minutes
Passive time
n/a

Ingredients

Instructions

  1. Preheat the oven to 350°F and prepare the pans by greasing them with oil. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar and brown sugar. Mix on medium-high speed until light and fluffy, about 2-3 minutes. Use a spatula to scrape the bowl.
  3. Add the rosemary, lemon zest and vanilla extract. Mix on low speed to combine. Add the eggs one at a time, mixing thoroughly with each addition.
  4. Add the corn grits, flour, baking powder and salt. Mix on low speed until just combined. Remove the bowl from the mixer and fold in the pine nuts.
  5. Divide the dough equally among the three mini loaf pans. Place in the oven and bake for 28-33 minutes, or until a cake tester inserted in the center comes out clean. Let sit in the pans for 5 minutes, then remove the loaves and place on a baking rack to cool completely.

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