Easy Rosemary Cheddar Cornbread

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Baked to perfection, this easy rosemary cheddar cornbread is a wonderful compliment to any cold weather meal! Make it in cast iron or a baking pan!

I’ve written this blog for ten years and it wasn’t until now that I am putting a cornbread recipe up! I guess it was just biding my time waiting for the right inspiration to come along to make it. Thank heaven it did, and it came in the form of this sublime easy rosemary cheddar cornbread from my dear blog friend Erin’s newly released cookbook, Well Plated.

This is the second recipe I have made from her book and I can say that it was hard to choose which one to post! But this cornbread was just too perfect to pass up and needed to be shared.

The tarragon chicken pasta salad that I also made was promptly devoured.

The blogging community is vast, but I can say that the friends I have made along the way have stuck with me in profound ways. Knowing Erin for many years, and watching her thrive has been such a joy. Her and I have traveled together, spent weekends in the snow in Utah, gone on food tours together and made wonderful memories along the way. To have her newest endeavour come out in the form of a cookbook, named after her blog Well Plated, is such a delight.

This easy rosemary cheddar cornbread comes together so very quickly, and can be made either in a baking dish or a cast iron pan. Erin’s book highlights multiple ways to make the recipe, and has variations that can help you cusotmize it to your taste and to what you have one hand. With this easy rosemary cheddar cornbread recipe, she gives you the instructions for making cornbread muffins, and for making different flavor combinations like an Italian version with sun dried tomatoes, and more!

Erin’s whole book is full of love and light recipes that are satisfying and inspiring for anyone who wants to have full and flavorful meals with a healthier spin on them.

Be sure to visit Erin’s blog Well Plated, and grab a copy of her cookbook as soon as you can. Congrats again, Erin. I’m so utterly proud of you!

Try these bread recipes on for size!

Rosemary Sea Salt Sweet Potato Rolls

Rosemary Sea Salt Sweet Potato Rolls - OMG THEY ARE SO FLUFFY!! - www.countrycleaver.com

Apricot Cranberry Pecan Bread

Yield: 1 8x8 Pan

Rosemary Cheddar Cornbread

Ingredients:

  • 1 cup Nonfat milk, or milk of your choice at room temperature
  • 1 Tbsp White Vinegar (or lemon juice)
  • 4 Tbsp Unsalted Butter, (I accidentally used 6 and it worked beautifully)
  • 1 cup Yellow Cornmeal
  • 1 cup White Whole Wheat Flour (I used All Purpose)
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 tsp Kosher Salt
  • 1 Tbsp Fresh Rosemary Leaves, torn from stem and finely chopped
  • 1/4 cup Honey
  • 2 Eggs, Room Temperature
  • 3/4 cup Shredded Cheddar Cheese, divided

Directions:

  • Stir together the milk and vinegar in a medium bowl or a large measuring cup. Allow it to sit for 5-10 minutes, or until the milk has curdled slightly.
  • Preheat the oven to 425, with a baking rack on the middle level. Lightly coat an 8×8 inch baking pan with non stick spray, and line it with a parchment paper sling that overhangs opposite edges – this will act as handles to lift the cornbread out of the pan after it has cooled. Again, lightly spray the paper with non stick spray.
  • Melt the butter in the microwave, and then allow it to rest to come back to room temperature.
  • In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until combined. Stir in the rosemary.
  • To the bowl with the rested milk and vinegar, stir in the honey, eggs, and melted butter. Whisk this together until smooth. If the eggs and milk are cold, they may cause the butter to resolidify, so do your best to make sure everything is near room temperature. (It’s not a deal breaker if the butter does resolidify a bit, but you want to avoid large chunks appearing.)
  • Make a well in the middle of the bowl with the dry ingredients in it. Pour the liquid mixture into the middle and gently fold to incorporate the mixtures into a batter. Stir gently until just combined. Fold in 1/2 cup of the cheese.
  • Pour the batter into the prepared pan and smooth the top. Sprinkle on the remaining cheese. Bake for 16-20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean.
  • Allow the cornbread to cool for 5 minutes in the pan, then lift the bread out of the pan using the parchment paper handles. Allow it to finish cooling on a wire rack, slice and serve with more butter and honey on top.

Rosemary Cheddar Cornbread, from Well Plated by Erin Clarke