It’s amazing what a few ingredients can do to completely transform a dish. Cornbread tastes like a bite of summer sunshine thanks to the corn sweetness, but with the infusion of minty, fragrant rosemary, and smoky brown sugar, it becomes Rosemary Cornbread—a dish ready to welcome the fall with open arms! The texture still has the classic cornbread tenderness and fluffiness, but now with an aroma that will feel right at home next to a Thanksgiving turkey. Pour some maple syrup on top to really enhance the distinct autumn sweetness, or just enjoy Rosemary Cornbread with butter, it’s perfect either way. What might be most perfect of all is that it’s ready in just half an hour. No matter what, you’ll be having it with joy!

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  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup brown sugar
  • maple syrup, optional, for serving


Step 1 –Preheat the oven to 400 degrees F.

Step 2 –Lightly grease an 8-inch square baking pan.

Step 3 –In a large mixing bowl, whisk together the flour, the cornmeal, the baking powder, the baking soda, the salt, and the rosemary.

Step 4 –In a medium bowl, whisk together the milk, the vegetable oil, the egg, and the brown sugar until smooth and the sugar is dissolved.

Step 5 –Pour the liquid mixture into the dry mixture and combine with a rubber spatula until no dry flour is visible in the bowl. Scrape down the sides of the bowl as necessary and do not overmix.

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Step 6 –Pour the mixture into the prepared baking pan, tapping the pan to release any trapped air bubbles.

Step 7 –Bake until golden brown, about 20 minutes.

Step 8 –Let cool for 15 minutes.

Step 9 –Slice and serve with the maple syrup.