Rosemary Olive Oil Cornbread

Rosemary cornbread with olive oil is the perfect quick bread to make to match cheese olives and white wine!

I made it for a dinner with friends and people loved it!

Here is the recipe if you want to give it a try! 🙂

Ingredients (1 loaf):

  • 1 c yellow cornmeal
  • 1 c all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp chopped fresh rosemary
  • 2 large eggs (beaten)
  • 5 tbsp sugar
  • 2/3 c low fat buttermilk
  • 2/3 c extra virgin olive oil


Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal.

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Wash some fresh rosemary

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mince it and

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Stir it into the flour

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Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low.

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Add flour mixture in two batches; mix until just combined.

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Pour batter into bread loaf mold.

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Bake until a cake tester inserted in centers comes out clean, about 30 minutes.

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Let cool completely in molds on a wire rack.

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Serve it as a side to your desired meal

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– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.