Print

Rosemary Skillet Cornbread

cornbread in a cast iron skillet with one piece removed

An easy homemade rosemary skillet cornbread – ready in under an hour!

Ingredients

Instructions

  1. Heat oven to 400 degrees F.
  2. In a large mixing bowl combine cornmeal, flour, rosemary, baking powder, and salt. Stir to combine.
  3. In a separate, small mixing bowl, stir together creamed corn, melted butter, and eggs. Make sure the eggs are fully integrated into the mixture.
  4. Combine wet and dry ingredients and stir until just combined.
  5. Heat a large cast iron skillet (10-12″) on the stovetop over high heat. Add the remaining tablespoon of butter to the skillet and heat until butter has melted and begun to bubble, but not brown.
  6. Remove skillet from heat and pour in cornbread batter. You may need to use a spatula to press the batter  into the pan. Smooth the top of the cornbread with a spatula (I left mine not-quite-smooth to have a more rustic, outdoorsy feel!).
  7. Top the cornbread with a sprinkle of coarse salt (I used Maldon salt).
  8. Carefully transfer skillet to 400 degree oven. Bake for 20-30 minutes until top is very lightly browned and a cake tester inserted into the center of the cornbread comes out clean.
  9. Let cornbread cool for 5-10 minutes, then slice and serve with butter, honey, or apple butter. (The skillet will be HOT – don’t forget to use potholders!)

Notes

Adapted from Dutch Oven Rosemary Sea Salt Cornbread with Hard Cider Butter from Emma Frisch’s new cookbook, Feast By Firelight, out today!

For recipe instructions to make this cornbread over a campfire (and how to prep the cornbread ahead of time for camp!), grab a copy of Feast By Firelight!

Use 2 Tablespoons fresh minced rosemary in place of the dried rosemary if you prefer.

Nutrition