Maple-Bottomed Rosemary Skillet Cornbread


Serves 6

¾ cup cornmeal
¾ cup whole wheat pastry flour
½ teaspoon salt
¼ teaspoon baking soda
½ tablespoon baking powder
1 teaspoon rosemary – crushed or ground
1 tablespoon sugar
1 egg (beaten)
2 tablespoons butter – melted
1 cup milk

For the bottom of the pan:

2 tablespoons maple syrup
2 tablespoons butter – melted


  1. Preheat oven to 375 degrees F (conventional)
  2. Mix dry ingredients except for sugar and rosemary and set aside.
  3. Warm the milk slightly and then add to it the sugar, rosemary and the first amount of melted butter. Take off burner and when just warm (not hot) add the beaten egg.
  4. Put maple syrup and second amount of butter into a large cast iron skillet or Pyrex baking dish and heat gently on burner (skillet) or in oven (Pyrex) till butter is melted. Then put aside.
  5. Add milk mixture to dry ingredients and stir just until smooth–do not over-mix. Pour the batter into the pan, over the maple syrup and butter.
  6. Place pan in oven and bake until done (about 30 minutes). Top should be golden brown and spring back to the touch. A toothpick inserted in the middle comes out clean.