This simple Honey & Olive Oil Rosemary Cornbread is a rich and moist addition to any table, enhanced by fresh rosemary and flaky sea salt. It's a gluten-free and dairy-free option that’s easy to make and perfect for years to come.
1: Preheat oven to 375°F.
2: Combine eggs, dairy free milk, olive oil, and honey in a large bowl and mix until thoroughly combined.
3: Add in gluten free flour, cornmeal, baking soda, baking powder, salt, and rosemary and mix until batter is smooth and no clumps remain.
4: Add batter to a greased loaf pan and top with rosemary sprigs.
5: Bake for 45-55 minutes until a toothpick stuck into the center of the loaf comes out clean.
6: Remove from oven, finish with flaky sea salt, and allow bread to cool for at least ten minutes before slicing.
