For the Media
Olives and Rosemary Give Cornbread Rustic Charm
NASHVILLE, Tenn., September 2006 - For some time now, Americans have embraced the full-flavored ingredients and recipes typical of Mediterranean cuisines. Olives, cheeses, herbs, and vegetables from many of these countries are now readily available in grocery stores and show up on menus everywhere.
"We usually think about adding olives and rosemary to yeast dough, but this classic combination is also compatible with the mild flavor and crunchy texture of cornbread," observes Linda Carman, the Martha White® baking expert. "Baked up thin and crisp, Olive Rosemary Corn Sticks are a wonderful accompaniment to salads and soups or may be served as a tasty appetizer."
For more wonderful cornbread recipes, visit www.marthawhite.com
Olive Rosemary Corn Sticks
1 (6 oz.) pkg. Martha White® Buttermilk Cornbread Mix
2/3 cup milk
2 tablespoons Crisco® oil
3 tablespoons chopped Kalamata olives
1/4 teaspoon dried rosemary or 3/4 teaspoon chopped fresh rosemary
2 tablespoons shredded Parmesan cheese
Heat oven to 450° F. Grease corn stick pan and place in oven to heat for 8 to 10 minutes. In a medium bowl, combine all ingredients, except cheese; stir until well blended. For thin crisp sticks, fill hot corn stick molds 1/3 full. For thicker corn sticks, fill molds 1/2 full. Sprinkle with cheese. Bake at 450° F. for 8 to 12 minutes or until brown.
10 to 14 corn sticks