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This was a late minute addition to the crab boil. When I served it up it was gone in about 5 minutes. I think it was pretty good but I didn’t get a chance to taste it. Oh well, I guess I’ll have to make it again!

Ingredients:

1 cup flour
1 cup cornmeal
1 1/2 teaspoons baking powder
1 tsp. chipotle flake
1 1/2 tsp. fresh rosemary
1 tsp. salt
1 egg
3/4 cup vegetable oil
Butter

Mix the flour, cornmeal, baking powder, chipotle, salt, and rosemary together in a large bowl. Whisk in the egg, and vegetable oil. Place mixture in a 9×9 pyrex baking pan, make sure you spray some non-stick or place a little flour on the pan. Slice some butter and place it on top of the cornbread then place in the oven and cook for 25-30 minutes. Let rest for a few minutes before serving.

Enjoy,

Eric