Cheddar-Rosemary Cornbread

December 14, 2012


Aged cheddar and rosemary give this cornbread a sharp, herby taste that might catch you by surprise. And the recipe takes little time to make­­­—just five minutes of prep and up to twenty minutes in the oven.

I was introduced to cornbread during my first visit to Texas a few years back. That cornbread was cooked in a pan. I’ve since learned that the more traditional method is to heat up bacon drippings in a cast-iron skillet, pour the batter over top, and bake it in the oven. It’s a quite a bit heavier on the cals, but for a special occasion you could try it this way.


cornbread2I prefer my cornbread a little sweet, if you don’t, leave the sugar out. Partner this recipe with roasted chicken, pork chops, herby cream sauces, or cranberry-related dishes.


serves 6-8

• 1 cup cornmeal
• 1 cup whole white flour
• 3 tablespoons cane sugar
• 1 tablespoon baking powder
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk or milk
• 1 cup aged cheddar, grated

Pre-heat the oven to 425°F.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, rosemary, and salt.
In a smaller bowl, mix together the eggs and milk.
Add to the cornmeal mixture and cheese and stir until combined.
Butter an 8×8 square pan (or 9″ round) and line it with a parchment paper.
Pour the mixture on the parchment and bake until the top is golden brown, for about 16-20 minutes.


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{ 5 comments… read them below or add one }

Kayle (The Cooking Actress) December 14, 2012 at 1:32 pm

This cornbread looks lovely! I love the addition of rosemary and cheddar! Yum!


Sue/the view from great island December 14, 2012 at 8:10 pm

This one sounds great, it’s worth making a big pot of chili just to have an excuse to make up a batch!


Bryan December 14, 2012 at 8:23 pm

Agreed! Chili would be so good with this.


Jeff December 15, 2012 at 3:50 pm

Crap, I was just going to make a comment about Chili as well! I guess some recipes just need a good side of cornbread as well. I like the addition of the aged cheddar, definitely add some good tang to this!


Katherine January 23, 2013 at 9:46 pm

You sound like SUCH a Southerner when you say “pour the bacon grease over top.” Love it. (with the disclaimer that I am a Southern imposter.)


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