Rosemary polenta cornbread is a savory and comforting side dish for the holidays or weeknight meals! This easy cornbread recipe is made with polenta for extra texture, melted butter, dried rosemary, and cane sugar for a hint of sweetness!
Preheat oven to 400 degrees Fahrenheit, then grease a 9.5-inch glass baking dish, set aside.
In a large bowl combine polenta, flour, cane sugar, baking powder, salt, and dried rosemary together.
In a separate bowl whisk together the buttermilk, eggs, and melted butter.
Add the wet ingredients to the dry ingredients then stir to combine and until you don’t see any more streaks of flour. The batter will be a bit thick but still pourable. If it’s too thick stir in 1 - 2 tablespoons of extra milk.
Pour cornbread batter into a prepared baking dish spreading everything out evenly. Bake for 25 - 30 minutes or until it is golden brown on top and around the edges and a toothpick inserted into the middle comes out clean.
Serve warm with melted butter. Enjoy!
Notes
Cast Iron Skillet Instructions: Heat a 10-inch cast iron skillet for 5 - 10 minutes then add 1 - 2 tablespoons of melted butter or olive oil. Make the cornbread batter like usual then pour it into the hot pan. Bake until golden brown on the sides and a toothpick inserted comes out clean.Store any leftover cornbread in the refrigerator for up to a week wrapped tightly in plastic wrap or inside an airtight container. If you want to store it in the freezer, make sure it’s wrapped tightly in plastic wrap and stored inside a freezer-safe bag. It will keep for several weeks.
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