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Got cornmeal? Sweet Cornbread With Rosemary recipe is a great accompaniment, whether it be a barbecue, chili, or beef stew. It 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.

Recommended Main Dishes To Go With Cornbread

These are a few of my recommendations of recipes that pair well with cornbread:

• Brown-Sugar Glazed Meatloaf
• Lentil Chili (in the Instant Pot)
• Hearty Beef Stew
• Pot Roast

What do you like to eat cornbread with?