1. Grease a 13x9x2 Inch baking pan; set aside. In a large bowl, combine flour, cornmeal, baking powder and salt; set aside.
2. In a very large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/2 cup at a time, beating on medium speed until well combined, scraping sides of bowl occasionally. Add eggs, 1 at a time, beating well after each addition (about 1 minute total). Beat in buttermilk and tea. Mixture will look curdled. Slowly add flour mixture, beating on low speed just until moistened (batter should be slightly lumpy). Pour batter into the prepared pan. Sprinkle with dried rosemary sprig.
3. Bake in a 375 degree oven for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on a wire rack. Serve warm.
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|Serving Size: 1 recipe (2000g)|
|Recipe Makes: 0 P Servin|
|Calories from Fat: 1042 (23%)|
|Amt Per Serving||% DV|
|Total Fat 115.8g||154 %|
|Saturated Fat 64.8g||324 %|
|Monounsaturated Fat 29.8g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 273.4mg||84 %|
|Sodium 1603.8mg||55 %|
|Potassium 2693mg||71 %|
|Total Carbohydrate 787.1g||231 %|
|Dietary Fiber 37.2g||149 %|
|Sugars, other 749.9g|
|Protein 88.6g||127 %|
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Calories per serving: 4480
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