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

Source: Martha Stewart Living, December 2004
Yield

Ingredients

Directions

Variations

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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63
  • 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.
    Reply
  • Syrup4Me
    20 FEB, 2011
    I followed the recipe as-is, and it was easy
    Reply
  • 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!
    Reply

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