Preheat skillet in oven at 425 degrees.
Sift flour into mixing bowl. Add cornmeal, baking powder, salt, and sugar.
Crush 1 Tbsp dried Rosemary using mortar & pestle, or chop with knife; add to mixing bowl.
Dice up one medium onion; add to mixing bowl.
In separate bowl, mix eggs, oil, and milk.
Remove skillet from oven and grease sides and bottom. Sprinkle a few rosemary needles on the bottom if you have some to spare.
Add dry materials to wet materials, stirring just until flour mix is moist. Do not stir too long.
Transfer batter to skillet. Sprinkle a few more rosemary needles on the top for decoration.
Bake at 425 degrees for about 25 minutes or until golden on top. (A knife inserted into the center should come up clean).
Allow bread to cool before removing from skillet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (107g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 80 (32%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 54.1mg||17 %|
|Sodium 143.3mg||5 %|
|Potassium 141.2mg||4 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 35.8g|
|Protein 5.9g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 253
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