Rosemary and Sea Salt Cornbread

Instructions

1. 1

   Preheat your oven to 200°C. Grease a 20cm square baking tin with butter and set aside.

   Tip: Using a cast-iron skillet instead of a regular tin will give you crispy, golden edges.

2. 2

   In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, 6g of sea salt, chopped rosemary, and black pepper until evenly combined.

   Tip: Sift the dry ingredients if you want an especially light and fluffy crumb.

3. 3

   In a separate bowl, beat the eggs with a fork, then whisk in the milk, melted butter, and honey until smooth and well combined.

   Tip: Room temperature milk will blend more smoothly with the other wet ingredients.

4. 4

   Pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined—do not overmix, as lumps are fine and will produce a more tender crumb.

   Tip: Overmixing develops gluten and makes cornbread dense, so stop stirring as soon as you see no visible dry flour.

5. 5

   Transfer the batter to your prepared tin and smooth the top with a spatula. Sprinkle the remaining 2g of sea salt evenly across the surface.

   Tip: The sea salt on top will provide bursts of savory flavor in every bite.

6. 6

   Bake for 22-25 minutes, until a toothpick inserted into the centre comes out clean or with just a few moist crumbs clinging to it.

   Tip: The cornbread is done when the top is golden brown and springs back when lightly touched.

7. 7

   Allow the cornbread to cool in the tin for 5 minutes, then turn out onto a wire rack to cool for another 5 minutes before serving.

   Tip: Serving it slightly warm with a pat of butter brings out the rosemary flavour beautifully.