Rosemary Cornbread

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1 tbsp sugar

2 tsp baking powder

1 tsp salt

1 tbsp fresh rosemary, chopped

1/4 cup melted butter

1 cup buttermilk

1 large egg

Directions

Preheat oven to 425°F. Grease a cast iron skillet and heat in oven. Mix dry ingredients in a bowl, add rosemary. In another bowl, whisk melted butter, buttermilk, and egg. Combine wet and dry ingredients and pour into skillet. Bake for 20-25 minutes.