Sweet Cornbread With Rosemary

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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.

Pieces of cornbread.

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.


You might be surprised at how easy it is to make cornbread. For this recipe, you need the following ingredients:

  • 2 cups self-rising cornbread mix
  • 1 egg
  • 2 tablespoons oil
  • 1 cup milk
  • ¼ cup agave syrup
  • 2 tablespoons fresh rosemary
Cornbread ingredients.

How 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.

Cornbread batter in a glass mixing bowl.

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.

Pan of cooked cornbread.
two pieces of cornbread

Sweet Cornbread With Rosemary

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.
5 from 1 vote
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Course: Breads
Cuisine: American
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 9 servings
Calories: 284kcal


  • 2 cups self-rising cornbread mix
  • 1 egg
  • 2 tablespoons oil
  • 1 cup milk
  • ¼ cup agave syrup
  • 2 tablespoons 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 9×9 pan)
  • Bake for approximately 15-17 minutes. Remove and let cool before slicing.


Serving: 1 | Calories: 284kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 24mg | Sodium: 434mg | Fiber: 3g | Sugar: 15g
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These are a few of my recommendations of recipes that pair well with cornbread:

Cornbread with butter.

Be sure to come back and tell us how your cornbread turned out!

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