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Rosemary Cornbread


Yields 3 mini loaves or 1 standard loaf

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Rate this recipe 4.3/5 (4 Votes)


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon finely chopped fresh rosemary
  • 2 large eggs, lightly beaten
  • 4 tablespoons sugar
  • 1 cup low-fat buttermilk
  • 1/3 cup extra-virgin olive oil


Adapted from


Step 1

Preheat oven to 425 degrees. Grease baking pans(s) and set aside.

Put cornmeal in bowl.
Sift flour, baking powder, baking soda together into cornmeal.
Stir in rosemary.

In a large bowl, mix eggs, sugar, buttermilk and oil until combined.
Add flour mixture in two batches; fold until just combined.

Divide batter between 3 mini loaf pans, or 1 standard loaf pan.
Bake until a cake tester inserted in center comes out clean, 20 to 25 minutes for mini loaves, 40-50 minutes for standard loaf.
Let cool in pan for 5 minutes and then move to wire rack to cool completely.


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