Rosemary Cornbread

Overhead view of slices stacked on a black plate with melting butter on the top. Rosemary to the side.

Course: Bread

Cuisine: American

Keyword: skillet cornbread

Prep Time: 15

Cook Time: 18

Total Time: 33

Servings:

Calories: 279kcal

Author: Malinda Linnebur

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!

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Ingredients

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

Instructions

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.

Notes

If you don't have a cast iron skillet lightly grease a 9x9 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.

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