Rosemary Topped Cornbread

This weekend has been a low key one. After attending the Build Your Blog conference last week, it was great to be home with the kids and in the kitchen. I got all my meals prepped for the next two weeks, and spent the snowy day inside baking. I also prepped for my midterm presentation.

I’ve tried quite a few cornbread recipes, and had little luck finding one I’ve liked. There are so many cornbread recipes on the web though that it can be a little intimidating. Learning how to make cornbread almost felt like a task that I would have to put on my list of recipes I would never master.

Rosemary Cornbread

But this easy corn bread recipe came along and I decided to give it one last shot. It was easy, and I was very pleased with how pretty it looks when you serve it up.

I topped mine with little bit of rosemary before placing it in the oven. It gave the bread a nice flavor and went well with honey and butter.

how to make corn bread
This corn bread recipe is delicious! Grab your favorite chili or soup recipe and dig in! It’s so light and tasty!

Rosemary Topped Cornbread

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 1 8x8 inch pan

Serving Size: 8 servings

Rosemary Topped Cornbread

This cornbread recipe is topped with a generous topping of rosemary to bring a unique touch of flavor.


  • 1 cup unbleached all purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1 cup heavy whipping cream
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 2 eggs
  • 2 sprigs rosemary, finely chopped


  1. Preheat oven to 400 degrees. Lightly grease a 9x9 or 8x8 inch pan.
  2. In a large mixing bowl, add the flour, cornmeal, sugar and baking powder. Stir together until combined, then make a well in the center of the mixture.
  3. In the well, add the cream, oil, honey and eggs. Stir to combine the dry and wet ingredients. Continue stirring until mixture is just combined.
  4. Pour the batter into the baking dish and use a spatula to spread evenly over the pan. Sprinkle the fresh rosemary evenly over the mixture.
  5. Place pan in the oven and cook at 400 degrees for approximately 20-25 minutes. Bread is done when a toothpick inserted in the middle comes out clean. Remove from oven and serve warm with honey and butter if desired.
  6. Variations: Use 1 tbsp dried rosemary Variations: To lighten this cornbread recipe, use 1/2 cup plain greek yogurt and 1/2 cup milk in place of the cream, or use 1 cup milk. Use three egg whites in place of the eggs.

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  1. Good Morning,
    Again, thank-you so much for this site.
    Re: above recipe, should i melt the honey if it’s gotten thick? (ie. liquid honey solidified!)
    Many thanks, joan

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