This easy to make Rosemary Cornbread is moist and melt-in-your-mouth good! It’s a recipe that you will make over and over thanks to its crispy edges and amazing flavor!
Cornbread is probably one of my favorite breads to make. I especially love it smothered in butter and honey! And yes, I prefer sweet cornbread.
Anyway, I wanted to change my regular cornbread recipe up a little and decided to add rosemary, and needless to say, it turned out amazing! I also have a Cornbread Muffin recipe that is popular if you are looking for something more handheld.
Whichever cornbread recipe you choose it’s going to be delicious!!
Reasons To Make This Rosemary Cornbread
- Amazing flavor thanks to the crispy edges and rosemary
- Super easy to make
- Uses easy to find ingredients
- Moist and not too crumbly
CORNMEAL: There are different grinds of cornmeal ranging from fine to coarse. For this recipe, I am using fine cornmeal.
SUGAR: Just a little bit in this recipe since we are going to for more of a savory cornbread.
ROSEMARY: Please use fresh rosemary as it provides the best flavor.
BUTTERMILK: Adds loads of moisture and also flavor.
BUTTER OR OIL: You can use either for this recipe. I like to use butter because it adds flavor but since we have added rosemary, oil can be used instead.
How To Make Rosemary Cornbread
DRY INGREDIENTS: Start by mixing the cornmeal, flour, baking powder, salt, and sugar.
WET INGREDIENTS: Stir in the remaining ingredients and minced rosemary.
BAKE: Spread into a hot cast iron skillet or grease a 9×9 baking pan instead. Bake for 18 minutes or just until a toothpick inserted in the center comes out clean.
Store completely cooled cornbread in an airtight container at room temperature for up to 5 days.
Yes! Freeze completely cooled cornbread wrapped in plastic wrap then place it in a plastic ziploc bag. Freeze for up to 3 months. Thaw overnight at room temperature.
I don’t recommend using something in place of the buttermilk. Buttermilk adds flavor and moisture and using something different will alter the recipe drastically.
This rosemary cornbread will pair great with so many dishes it’s hard to name them all so here are a few of our suggestions.
- Herb Roasted Turkey
- Beer and Butter Turkey (really any turkey recipe!!)
- Pork Chops in Mushroom Gravy
- BBQ Chicken Kabobs
- Crispy Oven Fried Chicken Thighs
- Bacon Wrapped Pork Loin
- 2 tablespoons butter
- 1 cup (165g) fine cornmeal
- 1 cup (130g) all-purpose flour
- 2 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (235ml) buttermilk
- ¼ cup (60ml) melted butter or olive oil
- 2 large eggs
- 1 tablespoon minced fresh rosemary
- Preheat oven to 400°F. Place 2 tablespoons butter in a 10 inch cast iron skillet and place in oven to preheat.
- In a medium bowl combine the cornmeal, flour, sugar, baking powder, and salt. Stir in the buttermilk, oil, eggs, and rosemary. Mix just until combined and no more. Pour into hot skillet. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Don't overbake.
- If you don’t have a cast iron skillet lightly grease a 9×9 baking pan instead. Don’t preheat the pan in the oven.
- STORAGE: Store completely cooled cornbread in an airtight container for up to 5 days.
- FREEZER-FRIENDLY: Freeze completely cooled cornbread wrapped in plastic wrap and placed in a plastic bag for up to 3 months.