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Rosemary Cornbread

Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine. Look for poplar-wood molds (such as Panibois) at baking-supply stores (they come with paper liners).

  • Yield: Makes two 5-inch loaves
Rosemary Cornbread

Source: Martha Stewart Living, December 2004


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon finely chopped fresh rosemary, plus 6 sprigs for garnish (optional)
  • 2 large eggs, lightly beaten
  • 5 tablespoons sugar
  • 2/3 cup low-fat buttermilk
  • 2/3 cup extra-virgin olive oil


  1. Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.

  2. Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.

  3. Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.


You can also make one loaf using a nine-by-five-by-two and-a-half-inch loaf pan, brushed with melted butter. To keep the loaf from getting too heavy or dense, avoid overmixing the batter when you incorporate the dry ingredients. Use the lowest speed on your mixer, and add the dry ingredients gradually, mixing them just until they're wet.

Reviews (3)

  • gayle22864 10 Nov, 2014

    This is now my favorite cornbread recipe! I made it in a 9x9 pan and it came out great. I love the flavor and it gives me a great recipe to use the Rosemary out of my garden.

  • Syrup4Me 20 Feb, 2011

    I followed the recipe as-is, and it was easy

  • AndreaNewEngland 19 Dec, 2010

    This came out really nice. I like the savory flavor of cornbread w/ rosemary and olive oil. I made it crulty free by using 2 egg substitutes of ground flaxseed and soymilk w/ a little vinegar added to make "buttermilk." I got one loaf pan and a few muffins from the recipe. Great with veggie chili!

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