Baked Rosemary Cornbread with Honey Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory-sweet cornbread with fresh rosemary and a drizzle of honey butter, ideal for mealtime or as a side with soup. This american-inspired one pot ready in about 40 minutes pairs Cornmeal, All-purpose flour, teaspoons Baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 8 American cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F and grease an 8x8-inch baking dish with butter.
  2. Step 2: Whisk 1 cup cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 2 tablespoons sugar in a large bowl.
  3. Step 3: Beat 2 large eggs in a separate bowl, then whisk in 1 1/4 cups milk and 1/4 cup melted butter.
  4. Step 4: Pour wet ingredients into dry ingredients and stir until just combined, then fold in 2 tablespoons finely chopped fresh rosemary.
  5. Step 5: Transfer batter to the prepared dish and bake for 25-30 minutes until golden and a toothpick inserted comes out clean.
  6. Step 6: While baking, mix 2 tablespoons softened butter with 1/4 cup honey in a small bowl until smooth.
  7. Step 7: Serve warm cornbread with a dollop of honey butter.

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Frequently asked questions

How long does Baked Rosemary Cornbread with Honey Butter take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Rosemary Cornbread with Honey Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornmeal from drying out.

Can I substitute ingredients in Baked Rosemary Cornbread with Honey Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Rosemary Cornbread with Honey Butter for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Rosemary Cornbread with Honey Butter?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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