Rosemary Cornbread

Rosemary Cornbread from Pillsbury™ Baking

Tags: Bread, Quickbreads

  • Prep Time: 10 min
  • Cook Time: 25 min
  • Ready Time: 40 min
  • Yield: 9 servings


  • Crisco® Original No-Stick Cooking Spray
  • 3 large eggs, beaten
  • 1 cup milk
  • 1/2 cup butter, melted
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 cup yellow cornmeal
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon chopped fresh rosemary

Preparation Directions

  • HEAT oven to 400°F. Coat 9-inch square baking pan with no-stick cooking spray.
  • BEAT eggs in medium bowl. Stir in milk, butter, flour, cornmeal, sugar, baking powder and salt. Stir until flour is moistened. Stir in rosemary. Pour into prepared pan.
  • BAKE 22 to 25 minutes or until toothpick inserted in center comes out clean. Cut into squares. Serve warm.

Nutritional Information Per Serving

Serving Size (1/9 of recipe), Calories 270 (Calories from Fat 110), Total Fat 13g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 90mg, Sodium 480mg, Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 9g), Protein 6g; Percent Daily Value*: Vitamin A 10%, Vitamin C 0%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.