Sometimes I just need to “mix it up” a bit. Although I enjoy the success of making a recipe over and over again, I like the adventure of discovering something new in the kitchen (probably a bit too much sometimes!)
That’s what happened here. I was making my tried and true cornbread recipe when all of the sudden I spotted a left over sprig of rosemary on my counter. My mental wheels started turning and next thing I knew my cornbread had taken on a new identity! That’s how this rosemary cornbread was born.
Rosemary brings a subtle savory flavor to this otherwise traditional cornbread and it works. I also added in some fresh corn, it helps keep it moist and gives added texture to the bread. This recipe is a only a slight change to the traditional recipe, but everyone in my family welcomed the added flavors! How does your family do when you switch up a favorite recipe?
- 1 1/2 cups flour
1/2 cup sugar
3/4 cup coarse ground cornmeal
1 Tbs. baking powder
1 tsp. salt
1 1/4 cup milk
2 large eggs
8 Tbs. butter (1/2 cup)
1 1/2 cups fresh or frozen corn kernels
2 tsp. fresh rosemary, chopped
- 1 1/2 cups flour
- 1/2 cup sugar
- 3/4 cup coarse ground cornmeal
- 1 Tbs. baking powder
- 1 tsp. salt
- 1 1/4 cup milk
- 2 large eggs
- 8 Tbs. butter (1/2 cup)
- 1 1/2 cups fresh or frozen corn kernels
- 2 tsp. fresh rosemary, chopped
Preheat the oven to 350 degrees. Grease an 8×8 inch pan.
In a large bowl stir together the flour, sugar, cornmeal, baking powder, and salt. Set aside.
In a small bowl whisk together the milk, eggs, and melted butter.
Pour the liquid ingredients into the dry ingredients and stir until just blended. Fold in the corn and chopped rosemary. Pour the batter into the prepared pan. Bake for 30-40 minutes or until a toothpick is inserted and comes out with only a crumb. Cool slightly on a wire rack, serve warm with butter