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    Home » All Recipes

    Rosemary Cheddar Cornbread

    Published: Nov 21, 2016 · Modified: Apr 6, 2020 by Shadi HasanzadeNemati · This post may contain affiliate links .

    207 shares
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    This Rosemary Cheddar Cornbread is moist and full of delicious flavors. It's packed with aromatic rosemary baked in a cast iron skillet and has a beautiful crispy crust.

    This Rosemary Cheddar Cornbread is moist and full of delicious flavors. It's packed with aromatic rosemary baked in a cast iron skillet and has a beautiful crispy crust.

    Cornbread is so underappreciated.

    We don't eat a lot of cornbread and I don't have a good reason for that. I think corn bread is so humble it gets lost among all the other breads, like easy Irish Soda bread and garlic knots. But with this recipe of rosemary cheddar cornbread, I think I'm going to make this delicious side more often.

    So, Thanksgiving is less than five days away! I've done my shopping and I've planned everything. Now if I can actually manage to stick to the plan, this will be a pain and stress free Thanksgiving!

    This Rosemary Cheddar Cornbread is moist and full of delicious flavors. It's packed with aromatic rosemary baked in a cast iron skillet and has a beautiful crispy crust.

    But now let's talk about this amazing rosemary cheddar cornbread. I know corn bread is usually more of a sweet than savory side for Thanksgiving as it's usually served with honey. A few weeks ago when we were travelling, we went to Knoxville,TN and we had an amazing cornbread in a restaurant which inspired me to make this one.

    The cornbread we had was moist and savory. It had a layer of melted cheddar cheese on top and wasn't grainy. When we came back home, I tried to replicate it and add our own touches to it.

    This Rosemary Cheddar Cornbread is moist and full of delicious flavors. It's packed with aromatic rosemary baked in a cast iron skillet and has a beautiful crispy crust.

    I used both milk and yogurt to make this rosemary cheddar cornbread which gave a great texture to the bread. In addition to the cheddar cheese baked inside the cornbread, I also topped the batter with cheese - because who can ever have enough cheese, right?

    I baked the rosemary cheddar cornbread in a 9-inch cast iron skillet to give it a nice crispy crust. I preheated the cast iron in the oven and then poured the batter in it. As the cast iron was already hot, the crust shaped instantly which helped the cornbread itself stay moist and soft.

    If you have leftovers of this rosemary cheddar cornbread, which I doubt, you can keep it wrapped in a plastic wrap and in an airtight container for up to 4 days. Don't forget to add rosemary!

    This Rosemary Cheddar Cornbread is moist and full of delicious flavors. It's packed with aromatic rosemary baked in a cast iron skillet and has a beautiful crispy crust.

    This Rosemary Cheddar Cornbread is moist and full of delicious flavors. It's packed with aromatic rosemary baked in a cast iron skillet and has a beautiful crispy crust.

    This Rosemary Cheddar Corn Bread is moist and full of delicious flavors. It's packed with aromatic rosemary baked in a cast iron skillet and has a beautiful crispy crust.

    Rosemary Cheddar Cornbread

    Shadi HasanzadeNemati
    This Rosemary Cheddar Cornbread is moist and full of delicious flavors. It's packed with aromatic rosemary baked in a cast iron skillet and has a beautiful crispy crust.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 392 kcal

    Ingredients
      

    • 1 stick ½ cup butter
    • ⅓ cup granulated sugar
    • 4 eggs
    • 1 cup greek yogurt
    • ½ cup milk
    • 1 ½ cup shredded cheddar divided
    • 1 ⅓ cup all purpose flour
    • 1 cup corn flour cornmeal
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2 tablespoon chopped rosemary or 1 tablespoon dried rosemary

    Instructions
     

    • Preheat the oven to 400F. Place a 9-inch cast iron skillet in the oven.
    • Mix butter and sugar until combined. Add in eggs, yogurt, milk and 1 cup cheddar cheese. Mix and combine.
    • Add in flour, corn flour, baking powder, salt and rosemary. Stir until all is incorporated and there are a few lumps.
    • Take the cast iron out of the oven (be careful, it's hot!) and coat it with non-stick spray or vegetable oil.
    • Pour the batter into the pan and top it with ½ cup remaining cheddar cheese. Bake in the oven for 25-28 minutes until tester comes out clean.
    • Let it cool for 5-6 minutes before cutting into pieces.

    Nutrition

    Calories: 392kcal
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!

     

     

    « Triple Cheese Mashed Potatoes with Tilapia
    Cranberry Apple Cider »
    207 shares
    • 1

    Reader Interactions

    Comments

    1. Erica Harris

      November 13, 2022 at 9:44 am

      5 stars
      I made this last night and I hope I never loose this recipe! This is so yummy, it will be something I will make over and over again. Thank you very much❤

      Reply
      • Shadi HasanzadeNemati

        November 13, 2022 at 11:50 am

        Glad you enjoyed it!

        Reply
    2. Marile

      August 24, 2020 at 3:54 pm

      5 stars
      This is my go to recipe for cornbread. Its the best I’ve ever had and family and friends rave about it and always ask for the recipe!

      Reply
    3. Jill Perkins

      January 01, 2019 at 3:19 pm

      5 stars
      Just made this for New Year’s lunch with black eyed pea soup and roasted cauliflower. The cornbread is amazing!! Thanks!

      Reply
      • Shadi HasanzadeNemati

        January 02, 2019 at 9:38 am

        Hi Jill, Thank you for your comment! So glad to hear you enjoyed the cornbread, it sure is one of our favorites!

        Reply
    4. Louise

      March 23, 2018 at 12:41 pm

      I'd love to try this but I don't have a cast iron skillet. Is there any way I should change the recipe to make it in a regular loaf pan?

      Reply
      • Shadi HasanzadeNemati

        March 24, 2018 at 7:46 am

        Hi Louise! Yes! You can simply bake in in a baking pan 🙂 No change in the recipe needed 🙂

        Reply
    5. Luci

      October 23, 2017 at 3:23 pm

      Delicious. Adding rosemary to the cornbread gives it a nice twist.

      Reply
      • Shadi HasanzadeNemati

        October 23, 2017 at 5:02 pm

        Thank you, it gives a great kick!

        Reply
    6. Denisse Salinas

      October 23, 2017 at 2:17 pm

      5 stars
      This looks amazing! I love that you did it in cast iron for those nice crispy edges! And the rosemary must add such a great flavor!! Can't wait to have this alongside some chili!

      Reply
      • Shadi HasanzadeNemati

        October 23, 2017 at 5:04 pm

        This would go so well with chili! Glad you like it!

        Reply
    7. Brandi

      October 23, 2017 at 2:14 pm

      5 stars
      Cornbread is one of my favorites, and you added cheese and rosemary. OH YES, please!

      Reply
      • Shadi HasanzadeNemati

        October 23, 2017 at 5:05 pm

        I'm happy you like it!

        Reply
    8. Lucy

      October 23, 2017 at 1:31 pm

      5 stars
      It sounds divine. I'm loving all of your additions, especially the yoghurt and cheese.

      Reply
      • Shadi HasanzadeNemati

        October 23, 2017 at 5:08 pm

        Thank you so much!

        Reply
    9. Julie

      October 23, 2017 at 12:49 pm

      This is beautiful - I love what a thick slice of cornbread you get when you make it in cast iron. The cheddar and rosemary combination sounds delicious!

      Reply
      • Shadi HasanzadeNemati

        October 23, 2017 at 5:09 pm

        Thank you Julie! It's a family favorite!

        Reply

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    207 shares