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Rosemary Cheddar Cornbread
5 from 16 votes

Rosemary Cheddar Cornbread

Rosemary Cheddar Cornbread combines cornmeal and flour with sharp cheddar cheese and fresh rosemary to create a moist and flavorful bread. Baking in a hot cast iron skillet yields a golden crust topped with melted cheese. The batter's inclusion of Greek yogurt and butter provides tenderness and richness, enhanced by aromatic rosemary for savory depth.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8 servings
Calories: 392 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 stick 1/2 cup butter
  • 1/3 cup granulated sugar
  • 4 egg
  • 1 cup Greek yogurt
  • 1/2 cup milk
  • 1 1/2 cup cheddar cheese divided, shredded
  • 1 1/3 cup all-purpose flour
  • 1 cup cornflour cornmeal
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp rosemary or 1 tbsp dried rosemary, chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 400F. Place a 9-inch cast iron skillet in the oven.
  2. Mix butter and sugar until combined. Add in eggs, yogurt, milk and 1 cup cheddar cheese. Mix and combine.
  3. Add in flour, corn flour, baking powder, salt and rosemary. Stir until all is incorporated and there are a few lumps.
  4. Take the cast iron out of the oven (be careful, it's hot!) and coat it with non-stick spray or vegetable oil.
  5. 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.
  6. Let it cool for 5-6 minutes before cutting into pieces.

Nutrition Information

Calories 392kcal (20%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 392

% Daily Value*

Calories 392kcal 20%

* Percent Daily Values are based on a 2,000 calorie diet.