Got cornmeal? This Sweet Cornbread With Rosemary recipe makes a delicious cornbread that goes with barbecue, chili, or beef stew. In fact, it pretty much goes great with just about everything.
This cornbread recipe is easy to whip up and it’s vegetarian friendly. Instead of sugar, the sweetness comes from agave syrup which has a lower glycemic index.
Let’s take a quick look at how it’s made.
How To Make Cornbread
You might be surprised at how easy it is to make cornbread. As typical, this recipe starts by preparing a pan (9×9 works well) with non-stick spray and preheating an oven to 420 degrees.
Next, chop 2 tablespoons of fresh rosemary. Fresh herbs are always preferred, though you could substitute 2 teaspoons of dried rosemary. Don’t like rosemary? You can always leave it out.
Now, combine the cornmeal, egg, oil, milk, and agave syrup until it is well blended.
Fold in the rosemary if you are going to use it.
Pour the cornbread batter into the prepared pan and bake until it is golden brown and cooked thoroughly, about 15 – 17 minutes.
You can check for doneness just like you would a cake – insert a toothpick in the center. If it comes out with batter on it, cook a few minutes longer. Repeat, if necessary.
Sweet Cornbread With Rosemary
- 2 cups self-rising cornbread mix
- 1 egg
- 2 Tbsp oil
- 1 cup milk
- 1/4 cup agave syrup
- 2 Tbsp fresh rosemary
- Preheat oven to 420 degrees Fahrenheit.
- Chop 2 tablespoons of fresh rosemary, set aside.
- In a large bowl, whisk together cornmeal mix, egg, oil, milk, and agave.
- Stir in fresh rosemary.
- Pour batter in a prepared baking dish. (I used a 9x9 pan)
- Bake for approximately 15-17 minutes. Remove and let cool before slicing.
Recommended Main Dishes To Go With Cornbread
These are a few of my recommendations of recipes that pair well with cornbread:
What do you like to eat cornbread with?