Rosemary Onion Cornbread

Infuse classic comfort food with a savory twist by baking this irresistible Rosemary Onion Cornbread! This golden, rustic side dish features the perfect balance of subtly sweet cornmeal, rich buttermilk, and a fragrant touch of fresh rosemary. Diced onions, caramelized in buttery perfection, add a layer of depth and flavor that elevates every bite. Quick and easy to prepare in just 40 minutes, this cornbread boasts a moist, tender crumb and a beautifully golden crust. Serve it warm alongside hearty stews, roasted meats, or enjoy it solo with a drizzle of honey for a unique flavor pairing. This recipe is a must-try for lovers of savory baked goods!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 cup Yellow cornmeal
• 1 cup All-purpose flour
• 2 tablespoons Granulated sugar
• 1 tablespoon Baking powder
• 1 teaspoon Salt
• 1 tablespoon Fresh rosemary, finely chopped
• 4 tablespoons Unsalted butter
• 1 medium Yellow onion, diced
• 1 cup Buttermilk
• 2 large Eggs
• 1 as needed Olive oil or cooking spray

Directions

Step 1

Preheat your oven to 400°F (200°C). Lightly grease a 9-inch round or square baking pan with olive oil or cooking spray, or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and finely chopped rosemary until well combined.

Step 3

In a medium skillet, melt the butter over medium heat. Add the diced onion and sauté for 5–7 minutes, or until softened and lightly caramelized. Remove from heat and set aside.

Step 4

In a separate bowl, whisk together the buttermilk and eggs until smooth.

Step 5

Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Add the sautéed onions and the melted butter (from the skillet) and stir until just combined. Be careful not to overmix.

Step 6

Pour the batter into the prepared baking pan and spread it evenly with a spatula.

Step 7

Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 8

Remove the cornbread from the oven and let it cool in the pan for 10 minutes before slicing and serving.

Step 9

Enjoy your Rosemary Onion Cornbread warm, either on its own or with a pat of butter!

Nutrition Facts

Serving size	839.8 grams (839.8g)

Amount per serving	% Daily Value*
Calories	1969

Total Fat 86.20g	111%
Saturated Fat 38.60g	193%
Polyunsaturated Fat 0.50g
Cholesterol 523mg	174%
Sodium 4130mg	180%
Total Carbohydrate 265.20g	96%
Dietary Fiber 16.20g	58%
Total Sugars 43.10g
Protein 45.20g	90%

Vitamin D 209IU	1045%
Calcium 395mg	30%
Iron 12mg	66%
Potassium 983mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 9.0%

Carbs: 52.6%