Sweet and savoury, buttery rosemary cornbread is soft and moist with golden crispy edges, flavourful and delicious, and so easy to make this holiday season.
- 1 cup all-purpose flour (125 grams)
- 1 cup cornmeal (125 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons fresh rosemary, finely chopped
- 1 cup milk (240 grams)
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup brown sugar
- maple syrup (optional, for serving)
- Preheat the oven to 400°F. Lightly grease an 8-inch square baking pan with some vegetable oil and set it aside.
- In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and rosemary. Set aside.
- In a medium bowl, whisk together milk, vegetable oil, egg, and brown sugar, until smooth and the sugar is dissolved.
- Pour the liquid mixture into the dry mixture. Stir with a silicone spatula to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula. Do not overmix. The mixture will be fairly wet.
- Pour the mixture into the baking pan. Tap the pan to release some trapped air bubbles, if any. Transfer the pan into the oven and bake for 20 minutes until golden brown.
- Remove the pan from the oven and let it cool for 15 minutes before serving. Slice and serve with a drizzle of maple syrup (optional).
How to store: Store cornbread in an airtight container at room temperature for up to 3 days. You can also freeze them in an airtight container or freezer bag for up to 3 months. To thaw, place in the refrigerator or kitchen counter, then reheat in the microwave, air fryer or oven at 350 F for 5-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Keywords: rosemary cornbread, easy cornbread, cornbread with rosemary