Cranberry Rosemary Cornbread - sweet old-fashioned cornbread with tart cranberries mixed in, and a little earthy rosemary to top it all off - the perfect festive and delicious side dish at the holidays
Preheat oven to 400°F. Grease 8-inch square baking pan.
Combine corn meal, flour, sugar, baking powder, salt, and dried rosemary in medium bowl. Mix fresh cranberries into the dry ingredients.
Combine milk, oil, and egg in small bowl; mix well. Add milk mixture to dry ingredients; stir just until blended. Pour into prepared pan. Move cranberries around so they’re evenly distributed, if necessary.
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.