Rosemary Cheddar Cornbread

• Vegetarian

• Produce

  • 2 tbsp Rosemary

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 1/3 cup All-purpose flour
  • 1 tbsp Baking powder
  • 1 cup Corn flour
  • 1/3 cup Granulated sugar
  • 1 tsp Salt

• Dairy

  • 1 stick Butter
  • 1 1/2 cup Cheddar
  • 1 cup Greek yogurt
  • 1/2 cup Milk

Found on unicornsinthekitchen.com

Ingredients

• 1 stick (1/2 cup) butter
• 1/3 cup granulated sugar
• 4 eggs
• 1 cup greek yogurt
• 1/2 cup milk
• 1 1/2 cup shredded cheddar, divided
• 1 1/3 cup all purpose flour
• 1 cup corn flour (cornmeal)
• 1 tbsp baking powder
• 1 tsp salt
• 2 tbsp chopped rosemary (or 1 tbsp dried rosemary)

Directions

• Preheat the oven to 400F. Place a 9-inch cast iron skillet in the oven.
• Mix butter and sugar until combined. Add in eggs, yogurt, milk and 1 cup cheddar cheese. Mix and combine.
• Add in flour, corn flour, baking powder, salt and rosemary. Stir until all is incorporated and there are a few lumps.
• Take the cast iron out of the oven (be careful, its hot!) and coat it with non-stick spray or vegetable oil.
• Pour the batter into the pan and top it with 1/2 cup remaining cheddar cheese. Bake in the oven for 25-28 minutes until tester comes out clean.
• Let it cool for 5-6 minutes before cutting into pieces.