Rosemary and Sea Salt Cornbread
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This cornbread recipe is one of my go to favorites when I want something warm and satisfying without spending hours in the kitchen. The fresh rosemary gives it an earthy, sophisticated flavor that feels special, while the sea salt brings out the natural sweetness of the cornmeal. What I love most is how quickly it comes together, ready in just forty minutes from start to table. Rosemary is packed with antioxidants that support brain health, and there's something comforting about knowing you're baking with such wholesome ingredients. It's the perfect side dish for soups and stews, or wonderful on its own with a pat of butter.
Ella x
Ingredients
- 200 gcornmeal
- 150 gall-purpose flour
- 30 gsugar
- 10 gbaking powder
- 15 gfresh rosemary(finely chopped)
- 8 gsea salt(divided)
- 2eggs(large)
- 240 mlwhole milk
- 80 gunsalted butter(melted)
- 30 mlhoney
- 2 gblack pepper(freshly ground)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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