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Rosemary Cornbread

Nothing completes a good meal like terrific sides and this rosemary cornbread delivers on that. If you’ve ever wanted to add a little flair to your basic cornbread then this recipe is the one. Add some butter on top and it really brings out the richness of the rosemary. Because of the rosemary I find that this cornbread goes particularly well alongside chicken or turkey, but it’s very good on its own as well.

Rosemary Cornbread

To make this cornbread there’s really nothing special in the instructions, but there are 3 ingredients that give it the signature flavor. The aforementioned rosemary is the star here, but some black pepper also adds a lot of flavor. Used freshly ground if you can since it has a lot more flavor.

Rosemary Cornbread

There’s also a little bit of brown sugar in the recipe which I know can be controversial. There are many people who claim that the best cornbread doesn’t have any added sugar, but I disagree- as long as there’s not too much in the recipe! Just a hint of sweetness enhances the flavor of the cornmeal, but too much turns it into an over-baked corn pudding. For this recipe there’s only 1 teaspoon, just enough to build on the flavor.

Rosemary Cornbread

Cut this cornbread into squares and watch as it flies right out of the pan and onto people’s plates. This one’s so good you can’t help but want to have seconds.

Makes 9 squares

15m prep time

20m cook time

199 calories

Allergens: Corn, Wheat, Eggs, Milk

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Ingredients
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 1 cup whole milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon brown sugar
Preparation
  1. Preheat oven to 400˚F. In large bowl combine flour, cornmeal, baking powder, baking soda, salt, pepper, and rosemary. In another bowl whisk together milk, oil, egg, and brown sugar. Add wet ingredients to dry ingredients and stir until uniform in color (batter will slightly lumpy).
  2. Pour batter into a greased 8"x"8 baking dish. Bake for 20-25 minutes or until just beginning to brown around the edges. Cover with foil part way through baking if it browns too quickly. Allow to cool for 15 minutes before cutting into squares. Serve warm with butter.

Recipe adapted from Ahead of Thyme.