orange cornbread

Rosemary Orange Cornbread

This past Saturday, May 11, I made a pot of chili.  Yes, chili.  As in football season, sweaters, and autumn leaves chili (it was a riff on this ye olde recipe, in case you were wondering).

Why the chili? It was raining. And raining. And windy. And cold (well, cold-ish–too cold for May, at least). So chili felt like the reasonable thing. And it was.

But so were these carb-filled beauties.

Rosemary Orange Cornbread.

Why did this recipe not come into my life until a few months ago? (Yes, I’ve been holding out on you–I know, it’s not very nice or fair.) It’s not that I even created the recipe–that credit goes square to Joy the Baker with her Brown Butter Rosemary Orange Cornbread. I’ve made it both her way (brown buttered and eggs laden) as well as this earth-friendly way, and, to be frank, as much as I love brown butter, I’m kind of smitten with the vegan version.

Think tropical citrus meets butter meets meets fresh from the earth meets crumbly corn muffin. It’s friggin’ delicious.

And perfect with that ultra-out-of-season chili I’ve been enjoying. Just don’t save the recipe till this autumn, you’ll be missing out on pure goodness if you do that.

Rosemary Orange Cornbread

Adapted from Joy the Baker

1 c white cornmeal
1 c coarse ground yellow cornmeal
1 tsp salt
3/4 tsp baking soda
Zest of 1 orange
2 tbsp finely chopped fresh rosemary
1 tsp agave nectar
1/2 c melted coconut oil
1/2 c applesauce
Juice from 1 orange
3/4 to 1 c almond milk

Preheat the oven to 375 degrees Fahrenheit.

Lightly oil an 8×8″ baking dish.

In a mixing bowl, combine the cornmeals, salt, baking soda, orange zest, and chopped rosemary.

Add the agave nectar, melted coconut oil, applesauce, orange juice, and almond milk (add the almond milk a little at a time until the batter is thin enough to pour into a pan–still thick, but thin enough to pour). Stir to combine.

Pour batter into the pre-oiled baking dish and bake in the oven for 20-25 minutes, until golden brown on top and an inserted skewer comes out clean.

Makes 9 square pieces.

11 Responses to “Rosemary Orange Cornbread”
  1. Caitlin says:

    woo woo! gf cornbread! AND with rosemary? this just looks perfect in every way. it’s FREEZING here today. i could definitely go for some chili and cornbread ;)

    • Jes says:

      Yes! The fact that it got down to freezing last night in VIRGINIA is beyond me. The cornbread does get a little crumbly after it sits, but it’s still hella good :)

  2. Rob says:

    This sounds absolutely delicious – I may just have to make this today!

  3. leigh says:

    This looks great! I love the idea of orange in cornbread.

  4. Eileen says:

    OH man. I have two lonely pieces of leftover cornbread in the refrigerator, but they aren’t rosemary orange cornbread! So sad. I definitely must try this one soon!

  5. brandi says:

    this combo sounds great! i love rosemary with anything, and I bet it’s delicious in the cornbread with the orange

  6. renae says:

    Boy am I glad I was in Charleston last week instead of horribly, rainy, cold Virginia! Nonetheless, I’m happy to eat chili year-round (I’m weird, I know), and Mark is obsessed with rosemary, so I definitely wont’ be waiting until fall to try this even though the weather is finally nice here.

  7. This looks so simple and delicious! Time to break out the ol’ cornbread pan…

  8. Monica says:

    Damn… cornbread is one of my all time favourite things. And my favourite recipe is also a vegan recipe – I love that this one is too. I keep thinking these have poppyseeds in them, from the pictures – but come to think of it, those might be pretty good in this, eh? Poppyseeds, orange… seems to work?

  9. Monica says:

    P.S. Cornbread is half the reason why I bother canning applesauce every year.

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