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.

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.

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.

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.