Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon finely chopped fresh rosemary, plus 3 sprigs for topping loaf (optional)
- 2 eggs
- 1/4 cup plus 1 tablespoon granulated sugar
- 2/3 cup buttermilk
- 2/3 cup olive oil
- 1/2 cup (1 stick) unsalted butter, softened and cubed
- 1/4 cup lingonberry jam
Instructions
- Heat oven to 425 degrees F. Grease bottom and sides of 9-by-5-inch loaf pan with butter; line with parchment paper extending up sides of loaf pan (to use as handles when removing loaf). Grease parchment paper.
- In large bowl, whisk flour, cornmeal, baking powder, baking soda and salt. Stir in chopped rosemary. In separate large bowl, whisk eggs, sugar, buttermilk and oil until combined. Add dry ingredients; stir until just combined. Spread batter evenly in prepared pan. Top with 3 sprigs fresh rosemary, if desired.
- Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool completely in loaf pan.
- Meanwhile, in bowl of stand mixer, beat softened butter and lingonberry jam until well combined. Serve with fully cooled, sliced loaf (NOTE: remove rosemary sprigs before slicing).