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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Cook's Notes

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


You can alsomake one loaf using a 9-by-5-by-2 1/2-inch loaf pan, brushedwith melted butter.

Reviews (3)

63 Ratings
  • 5 star values: 11
  • 4 star values: 21
  • 3 star values: 24
  • 2 star values: 6
  • 1 star values: 1
Rating: Unrated
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.
Rating: Unrated
I followed the recipe as-is, and it was easy
Rating: Unrated
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!