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 Serving (83g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 41 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 11.4mg||4 %|
|Sodium 62.2mg||2 %|
|Potassium 89.8mg||2 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 32.2g|
|Protein 3.5g||5 %|
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Calories per serving: 188
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