Sweet Rosemary Cornbread Recipe

cornbread recipe

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1 1/4 cup yellow cornmeal

3/4 cup all purpose flour

1 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups buttermilk

1/4 cup canola oil

1 stick melted unsalted butter, plus 1 tbs for the skillet

2 beaten eggs

2 tbs chopped fresh rosemary


  1. Preheat oven to 400 degrees.
  2. Once the oven has preheated, place cast iron skillet into the oven for 10 minutes to get hot.
  3. In a bowl combine dry ingredients: cornmeal, flour, salt, baking powder, and baking soda.
  4. Next, add in the wet ingredients: eggs, buttermilk, canola oil, melted butter, and chopped rosemary.
  5. Allow to rest for 5 minutes to absorb all of the dry ingredients. Stir once more.
  6. Remove cast iron skillet from the oven and add a tablespoon of butter and allow to melt.
  7. Reduce oven heat to 375 degrees.
  8. Pour cornbread batter into skillet and bake for 15-20 minutes.
  9. Check with a toothpick for doneness. The toothpick should have a few crumbs on it.
  10. Allow cornbread to cool for 10 minutes before cutting.

Keywords: cornbread recipe