Description

This easy skillet rosemary cornbread is ready in under an hour!

Ingredients

Scale

200 grams stone ground yellow cornmeal (1 ¼ cups)
120 grams all purpose flour (1 cup)
3 grams dried rosemary (1 Tablespoon)
12 grams baking powder (1 Tablespoon)
4 grams kosher salt (1 teaspoon)
1 (14.75-ounce) can creamed-style corn
113 grams unsalted butter, melted (½ cup or 1 stick)
2 eggs
85 grams milk (⅓ cup)
1 tablespoon unsalted butter (not melted – keep separate from melted butter)
flakey sea salt, for topping (optional)

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Instructions

Heat oven to 400° Fahrenheit. Place a large cast iron skillet (10-12”) in the oven to heat while you mix the batter.
In a large mixing bowl, whisk together cornmeal, flour, rosemary, baking powder, and salt.
In a separate, small mixing bowl, whisk together creamed corn, melted butter, eggs, and milk.
Add wet ingredient mixture to dry ingredient mixture and stir to combine.
Use oven mitts to remove the cast iron skillet from the oven. Add the remaining tablespoon of butter to the hot skillet and swirl it around until butter has melted.
Carefully pour cornbread batter into the skillet, then use a spatula to spread the batter out into an even layer. Top cornbread with a sprinkle of flakey sea salt (optional).
Bake at 400° F for 20-30 minutes, until the top is lightly browned and a cake tester inserted into the center of the cornbread comes out clean.
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

Look for coarse or stone-ground cornmeal here - we love the texture it gives this recipe! A finer cornmeal texture will give you a smoother crumb. We used this cornmeal in these photos (and we tested this recipe with both their yellow and white cornmeal varieties - both work fine!)

Substitutions. Use 3 Tablespoons of fresh chopped rosemary in place of dried rosemary. Use dried thyme instead of rosemary if you prefer. Use bacon drippings instead of melted butter here if you like.

Adapted from Emma Frisch’s Rosemary Sea Salt Cornbread with Hard Cider Butter recipe in Feast By Firelight!