Rosemary Cornbread

Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine.

  • 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 9-by-5-by- 2 1/2-inch loaf pan, brushed with melted butter.

Cook's Notes

Store at room temperature, wrapped in plastic wrap, up to 2 days.


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