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Savory cornbread with crispy rosemary croutons is a delightful twist on a classic favorite. This dish brings together the comforting flavors of cornbread, enhanced by the crunch of homemade croutons infused with aromatic rosemary. It’s perfect as a side for soups or stews, adding texture and richness to your meal while being easy to prepare.
Why You’ll Love This Recipe
This savory cornbread is not only delicious but also versatile and satisfying. The addition of crispy rosemary croutons elevates it to a new level, making it a standout side dish.
- Flavorful: The combination of sweet cornmeal and fragrant rosemary creates a delightful taste experience.
- Easy to Make: Simple ingredients come together quickly for a cozy dish.
- Perfect Pairing: Complements a variety of soups and salads beautifully.
- Customizable: Add your favorite herbs or cheese for a personal touch.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon honey (optional)
- 2 cups day-old bread, cubed
- 1/4 cup olive oil
- 1 tablespoon fresh rosemary, chopped (plus extra for garnish)
- 1/4 teaspoon black pepper
How to Make Cornbread with Savory Croutons
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan.
- In a large bowl, mix together the cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, melted butter, and honey until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 20-25 minutes, or until golden and a toothpick inserted in the center comes out clean.
- While the cornbread is baking, prepare the croutons. In a medium bowl, combine the cubed bread, olive oil, chopped rosemary, salt, and black pepper. Toss until the bread is evenly coated.
- Spread the croutons in a single layer on a baking sheet. Bake in the oven for 10-12 minutes, or until golden brown and crispy, tossing halfway through.
- Once the cornbread is done, let it cool for a few minutes before slicing. Serve warm, topped with the crispy rosemary croutons and additional rosemary for garnish.
Tips for the Best Results
- For extra flavor, consider adding shredded cheese, like cheddar or pepper jack, into the cornbread batter before baking.
- If you prefer a sweeter cornbread, increase the honey to 2 tablespoons.
- Make sure your baking powder is fresh for the best rise in the cornbread.
Easy Variations
- Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Add diced jalapeños or corn kernels into the batter for a spicy kick.
- Use different herbs such as thyme or sage instead of rosemary for a unique twist.
What to Serve With It
- A hearty chili or bean soup for a filling meal.
- A fresh garden salad with a light vinaigrette.
- Creamy tomato soup for a classic combination.
- Grilled meats or vegetables for a summer barbecue.
Storage and Reheating
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Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. The croutons can be stored in a separate container and will stay crispy for about 3 days. To reheat the cornbread, place it in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
Recipe Card
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield/Servings: 8 servings
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon honey (optional)
- 2 cups day-old bread, cubed
- 1/4 cup olive oil
- 1 tablespoon fresh rosemary, chopped (plus extra for garnish)
- 1/4 teaspoon black pepper
Instructions:
1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan.
2. In a large bowl, mix together the cornmeal, flour, baking powder, and salt.
3. In another bowl, whisk together the milk, eggs, melted butter, and honey until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and smooth the top. Bake for 20-25 minutes, or until golden and a toothpick inserted in the center comes out clean.
6. While the cornbread is baking, prepare the croutons. In a medium bowl, combine the cubed bread, olive oil, chopped rosemary, salt, and black pepper. Toss until the bread is evenly coated.
7. Spread the croutons in a single layer on a baking sheet. Bake in the oven for 10-12 minutes, or until golden brown and crispy, tossing halfway through.
8. Once the cornbread is done, let it cool for a few minutes before slicing. Serve warm, topped with the crispy rosemary croutons and additional rosemary for garnish.
Notes: For added flavor, consider mixing in cheese or spices of your choice.
