Easy Cornbread with Corn, Rosemary, and Cheddar
Here's an great recipe for buttery cornbread with corn (you can use fresh or frozen), rosemary (adds a nice flavor twist) and cheddar cheese for an extra flavorful, rich cornbread. Perfect with a bowl of chili or as a Thanksgiving side.
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Servings: 6 servings
Calories: 225kcal
Ingredients
- 1 cup all purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon chopped fresh rosemary, plus 10-12 small sprigs for the top
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup salted butter, melted
- 1 large egg
- 1 1/4 cups shredded sharp cheddar cheese, divided
- 1 cup frozen or fresh corn kernels
For Serving
Instructions
- Heat oven to 400°F and grease a 8-inch square baking dish or 8-inch cast iron skillet.
- Combine flour, cornmeal, sugar, rosemary, baking powder, baking soda, and salt in a medium bowl. Whisk until evenly mixed
- Combine buttermilk, melted butter, and egg in a separate large bowl and whisk until smooth. Add 1 cup of the cheese and the corn and stir just until combined.
- Stir in the dry ingredients with a rubber spatula until evenly moistened.
- Scrape batter into the prepared pan and bake in the middle rack for 20 minutes. Remove from oven and sprinkle small rosemary sprigs and remaining cheese over the top. Continue baking until the cheese is melted and a toothpick inserted in the center comes out clean, about 10 minutes more.
- Let the cornbread cool about 10 minutes then slice and serve with butter and honey.
Notes
- Salted butter: Using salted butter in this recipe adds extra richness but unsalted will work fine.
- Cheddar cheese: If you want to use a different kind of cheese, that's fine. Try Gouda or Fontina. No matter what you use, remember, that shredding the cheese yourself always melts and tastes better. Pre-shredded cheese is coated with anti-caking agents that make the cheese dry and a little funky.
- Flour: Substitute whole wheat flour for the all purpose flour for more of a heartier flavor.
- Buttermilk: If you don't have buttermilk, substitute the same amount of whole milk and add a teaspoon of vinegar or lemon juice.