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 1 cup flour, 3/4 cup cornmeal, 1/4 cup sugar, 1 tablespoon chopped rosemary, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Whisk until evenly mixed
- Combine 1 cup buttermilk, 1/2 cup melted butter, and 1 egg in a separate large bowl and whisk until smooth. Add 1 cup of the cheese and the 1 cup 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 1/4 cup 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.