A great use for your roasted garlic!
Roasted Garlic Corn Bread
1 1/4 cups AP flour
3/4 cup coarse corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup canola oil
1 egg, beaten
2 tbsp roasted garlic (4-5 cloves)
2 tsp dried, or 2 tbsp fresh rosemary, very finely chopped and separated in half
1/2 cup honey
salt
lard (preferably) or canola oil
Preheat your oven to 400 degrees. Grease an 8 or 9 inch cast iron skillet with the lard or canola oil, and place in the oven to preheat. Combine the dry ingredients, and then stir in the wet ingredients and half the rosemary (but not the honey) until smooth. Carefully place in the skillet and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
In the meantime, gently heat the honey and remaining rosemary on very low heat. Brush on top of the cornbread when it comes out of the oven and sprinkle with kosher salt. I used the intense chestnut honey from Husband's Italy trip, which was a great match for the rosemary and the sweetness of the cornbread.
