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.
I 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.
• 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.