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Baking recipe · from the recipe book

Rosemary Roasted Garlic Olive Oil Cornbread

A golden, crisp-edged loaf with a tender, moist crumb, fragrant with rosemary and mellow roasted garlic and a hint of honey.

Rosemary Roasted Garlic Olive Oil Cornbread

Ingredients

  • 8 cloves24 gGarlic8 cloves, peeled and thinly sliced
  • ⅓ cup75 gOlive oildivided
  • 1 tbsp4 gDried rosemarycrumbled, divided
  • 1½ cups180 gYellow cornmeal, whole-grain
  • 1 cup140 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ¾ cup200 gPlain yogurt, low-fatroom temperature
  • ⅔ cup (160 ml)150 gMilk, 2%room temperature
  • 2 large100 gEggs2 large, room temperature
  • 1½ tbsp30 gHoney

Steps

  1. Heat the oven to 375°F (190°C) and lightly brush a 9x5-inch loaf pan with a little of the olive oil from the measured total.
  2. In a small skillet over low heat, warm half of the remaining olive oil with the garlic and three-quarters of the rosemary, stirring, until the garlic is soft and pale gold, 5 to 6 minutes. Pour into a bowl and let cool for 10 minutes.
  3. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt and black pepper.
  4. Into the cooled garlic-rosemary oil, whisk the yogurt, milk, eggs, honey and the rest of the olive oil until smooth.
  5. Pour the wet mixture into the dry mixture and fold just until no dry streaks remain; a few lumps are fine.
  6. Scrape the batter into the pan, smooth the top and sprinkle with the remaining quarter of the rosemary.
  7. Bake 45 to 50 minutes, until the top is golden and a toothpick in the center comes out clean.
  8. Cool in the pan on a rack for 10 minutes, then turn out and cool on the rack at least 30 minutes more 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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