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Baking recipe · from the recipe book

Rosemary Thyme Olive Oil Cornbread with Pecans

A tender, golden loaf fragrant with rosemary and thyme, with a crisp pecan-and-herb crust and a gentle maple sweetness.

Rosemary Thyme Olive Oil Cornbread with Pecans

Ingredients

  • 1½ cups180 gYellow cornmeal, whole-grain
  • 1 cup140 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • 2½ tsp3 gDried rosemarycrumbled fine
  • 2 tsp2 gDried thyme
  • ½ tsp1 gBlack pepper
  • 1 cup250 gPlain yogurt, low-fat
  • ⅓ cup (80 ml)100 gMilk, 2%
  • 2 large100 gEggsat room temperature
  • ⅓ cup70 gOlive oil
  • 2 tbsp40 gMaple syrup
  • 2 tsp4 gLemon zest
  • ⅓ cup chopped40 gPecansfinely chopped

Steps

  1. Preheat the oven to 375°F (190°C). Brush a 9x5-inch loaf pan with a little of the olive oil (about 1 teaspoon), then line the bottom with parchment.
  2. Rub the rosemary and thyme between your fingers to release their oils. Set aside one quarter of this herb mix for the topping; the remaining three quarters go into the batter.
  3. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, black pepper and the three quarters of the herb mix.
  4. In a second bowl, whisk the eggs, yogurt, milk, maple syrup, lemon zest and the rest of the olive oil until smooth.
  5. Pour the wet mixture into the dry mixture and fold with a spatula just until no dry streaks remain; a few lumps are fine. Let the batter rest 5 minutes so the cornmeal hydrates.
  6. Scrape the batter into the pan and smooth the top. Toss the pecans with the reserved quarter of the herb mix and scatter over the batter, pressing lightly.
  7. Bake 45 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Tent with foil after 30 minutes if the pecans darken too fast.
  8. 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, Tree nuts, Gluten.

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

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