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Baking recipe · from the recipe book

Rosemary Cheddar Skillet-Toasted Cornbread Loaf

A golden, crunchy-topped cornbread loaf with a tender crumb, sharp cheddar pockets, piney rosemary and a hint of black pepper and honey.

Rosemary Cheddar Skillet-Toasted Cornbread Loaf

Ingredients

  • 1⅔ cups200 gYellow cornmeal, whole-grain
  • 1 cup130 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • ¾ tsp2 gBlack pepper
  • 1¾ tsp2 gDried rosemarycrumbled
  • 1¼ cups shredded140 gCheddar cheesecoarsely shredded
  • ½ cup120 gSour cream
  • ¾ cup (180 ml)200 gWhole milk
  • 2 large100 gEggs
  • ¼ cup55 gOlive oil
  • 1½ tbsp30 gHoney

Steps

  1. Preheat the oven to 375°F (190°C) and line a 9x5-inch loaf pan with parchment.
  2. Shred the cheddar and set aside about one quarter of it for the top; the remaining three quarters goes into the batter.
  3. Spread the cornmeal on a dry baking sheet and toast it in the heating oven for 6 to 8 minutes until it smells nutty, then let it cool a few minutes.
  4. In a large bowl, whisk the toasted cornmeal with the flour, baking powder, baking soda, salt, black pepper and rosemary.
  5. In another bowl, whisk the eggs, sour cream, milk, olive oil and honey until smooth.
  6. Pour the wet mixture into the dry mixture and fold just until no dry streaks remain, then fold in the three quarters of the cheddar.
  7. Scrape the batter into the pan, smooth the top and scatter on the remaining quarter of the cheddar.
  8. Bake 45 to 55 minutes, until golden and a toothpick in the center comes out clean.
  9. Cool in the pan 10 minutes, then lift out and cool on a rack at least 20 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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