Rosemary Cornbread

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Martha Stewart


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1 cup yellow cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon finely chopped fresh rosemary, plus 6 sprigs for garnish (optional)

2 large eggs, lightly beaten

5 tablespoons sugar

2/3 cup low-fat buttermilk

2/3 cup extra-virgin olive oil

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