Rosemary Cheddar Cornbread
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.
Servings: 8 servings
Ingredients
- 1 stick 1/2 cup butter
- 1/3 cup granulated sugar
- 4 eggs
- 1 cup greek yogurt
- 1/2 cup milk
- 1 1/2 cup shredded cheddar divided
- 1 1/3 cup all purpose flour
- 1 cup corn flour cornmeal
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp chopped rosemary or 1 tbsp 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 1/2 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