Rosemary Cornbread

Rosemary Cornbread

The winters seem to get longer and longer every year in the UK. I thought global warming would bring us unseasonable warmth but it seems to only bring gray skies and more rain! On the upside though the dreary weather makes me hibernate and bake more.

Rosemary Cornbread

I made chili a lot this winter and each time I made a different cornbread to accompany it. I love trying different flavors and this Rosemary one is one of my favorites. Alex however, prefers the classic sweet version that I make most of the time.

I’m actually in New Hampshire today ans it’s about 80 degrees but Alex tells me it’s still a little chilly back home!

Rosemary Cornbread

Yield: 1 loaf

Rosemary Cornbread


2 cups flour

1 cup sugar

1 cup cornmeal

2 tsp baking powder

2 tbs fresh rosemary, chopped

1/4 tsp salt

1 1/4 cup whole milk

2 eggs

1 stick butter, melted


  1. Preheat the oven to 350 F/180 C and grease a loaf tin. In a large bowl whisk together the flour, sugar, cornmeal, salt, baking powder and rosemary.
  2. In a second bowl whisk together the milk, eggs and butter. Whisk the wet ingredients into the dry ingredients until combined. Pour the batter into the prepared pan and bake for 30-35 minutes until a tester inserted into the middle comes out clean.

adapted from Hogwash

You Might Like: