Sweet Rosemary Cornbread

Every time I go to Panama I always smuggle back some fresh rosemary sprigs, for some reason it grows everyyyywhere over there! I don't think people even realize what's in front of them...which is probably a good thing because then people would stuff a handfuls into their suitcases like me heh. This cornbread is undoubtedly THE BEST cornbread I have ever made! It has a super moist cake-like texture, subtle sweetness, and the rosemary really adds a sweet herb quality that I really love! In fact, I think I am going to make rosemary a permanent addition to my cornbread recipes from now on! If you are not a fan of sweet cornbread you can always add 2/3 cup sugar instead of 1 cup other than that this is a super easy recipe and man is it good!

Sweet Rosemary Cornbread

(makes 1 loaf)

Baker's Joy, for greasing pan
2 cups all-purpose flour
1 cup sugar
1 cup cornmeal
2 teaspoons baking powder
2 tablespoons chopped fresh rosemary
1/4 teaspoon kosher salt
1/2 cup half and half
3/4 cups whole milk
2 large eggs
1 stick (1/2 cup) butter, melted
1 can of yellow corn, drained
1 rosemary sprig (optional)

Directions

1.Preheat the oven to 350 degrees F. Grease one loaf pan (9 x 5), and set aside.

2.Whisk the dry ingredients to blend in a large bowl. Whisk the wet ingredients together in a different bowl, then add to the dry ingredients, and stir until no dry spots remain. Mix in corn.

3.Pour batter into prepared loaf pan, smooth with a spatula, and bake until brown at the edges and just cracking in the center, about 30 to 35 minutes. Add a rosemary sprig on top about halfway through cooking time if desired. Cool 10 minutes in pan, then transfer to a cooling rack to cool completely.