Biscuits. I love. You know this to be true because I’m forever trying to stuff them with caramelized mushrooms or chocolate chunks. We could talk about biscuits all day and all night… and that would feel totally reasonable to me.
I have, however, neglected another Southern-bred carbohydrate: cornbread. How has this slipped by me? Criminal, really. In an effort to right this egregious wrong, I bring you cornbread with extras… totally major/bonkers-awesome extras like browned butter, orange, and rosemary. It’s like cornbread gets a zippy kick in the pants.
The extra butter and honey drip added to the cornbread… that’s just showing off, which is totally allowed.
I love the simplicity of cornbread. Actually… I like that cornbread can be made in a regular old kitchen bowl with a big silver spoon. It feels simple… like something that’s in my cooking bones from generations past.
A few things make this recipe different/better/more delicious/more bonkers-awesome than regular cornbread.
Fresh orange juice and beautifully fragrant orange zest add a beautiful bright flavor and comforting scent to the bread.
Rosemary adds a fragrant savory element and pairs really well with citrus.
The orange zest and fresh chopped rosemary are rubbed together in granulated sugar. It’s a secret tip to really bring out the flavorful oils or citrus and herbs.
Butter is browned… yea, I went there. Adding a nutty, caramel colored butter brings an extra rich flavor to the cornbread.
I use a coarse, stone-ground cornmeal for my cornbread. I like the bite that the stone-ground cornmeal provides.
I actually use the same cornmeal for my Baked Polenta. Same Same.
When buttermilk combines with the baking soda and cornmeal, the batter really thickens. It’s almost fluffy.
Working.
This bread bakes up moist and crisp around the edges.
It’s dense in the sense that cornbread is more bread-like than cake-like. It’s in its nature.
I want the middle slice. How obnoxious is that? There’s only one middle slice and I called dibs.
This cornbread is an intriguing combination of sweet and savory. There is a bit more sugar that may be traditionally found in cornbread recipes… of course, I’m Joy the Baker. The orange juice and zest help this cornbread feel more sweet, but the rosemary makes it bend towards the savory end.
It’s best served warm with extra butter and honey… as are most things in the world.
Brown Butter Rosemary Orange Cornbread
makes 1 8×8-inch pan
1/2 cup (1 stick) plus 1 tablespoon unsalted butter
2 large eggs
1 cup buttermilk
2 tablespoons fresh orange juice
1 cup all-purpose flour
1 cup coarse ground cornmeal
1 teaspoon salt
3/4 teaspoon baking soda
1/3 cup granulated sugar
1 tablespoon grated orange zest
2 tablespoons chopped fresh rosemary
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease and 8×8-inch square baking pan. Line with parchment paper and grease and flour the baking pan. Set aside.
In a light-colored small saucepan, melt the butter over medium-low heat. Melt and cook butter down completely. It will sizzle and crackle. That’s the butter cooking out of the butter. Keep an eye on the butter and you’ll see brown bits begin to form at the bottom of the pan. Swirl pan and cook until browned bits are a chestnut color and the butter smells nutty. Remove from the pan and immediately transfer butter (browned bits and all) to a small bowl to cool.
In a medium bowl, whisk together eggs, buttermilk, orange juice, and browned butter. Set aside.
In a large bowl, blend together sugar, orange zest, and chopped rosemary. Blend with the back of a spoon working the orange and rosemary flavors into the sugar.
Add flour, cornmeal, salt, and baking soda to the large bowl with the flavored sugar. Whisk to combine.
Add the wet ingredients all at once to the dry ingredients. Stir to combine, ensuring that all of the dry ingredients are moistened and incorporated into the batter. Pour batter into prepared pan and smooth to the edges. Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and allow to cool for 10 minutes before slicing and serving. Bread is best served warm and will last, well wrapped, at room temperature for up to three days.
Michelle
This made a delicious brunch today, paired with blueberry greek yogurt. Even after all these years, you are still my favorite baker! Brilliant recipe
Jena
Amazingly flavourful recipe! Only changes I made were to dial back the sugar to 1.5 TBS & add 1 cup of creamed corn (I like my cornbread more savoury & more corny!) It was a massive hit at my house! Thanks. :)
Isadora
Would it be possible to make this in a skillet?
joythebaker
Sure!
Cindy
I love cornbread, & I can’t wait to try this!
stacy the soup girl
made this 2 days ago w/added bacon bits. now I’m making some w/cranberries (like the cranberry biscuits which were oh so good too!) to take to New Year’s Eve party…rosemary and cranberry…so good together!
Andrea @ mrswebbinthekitchen
Oh my word! Just made this tonight and it was phenomenal!! Hands down best cornbread I’ve ever had in my life… I was nervous my picky husband would scoff at the non-traditional twist but he loved it also! Thank you! I will definitely be making this time and time again!!
R Watson
This was the best cornbread I’ve ever had. Such wonderfully complex flavours! Thank you so much for your great recipes/site.
Bacchis
Hi Joy,
I’ll try this recipe very soon. Would it work with regular thin cornmeal ?
Thanks for your answer
I love your blog
Bacchis
Noor Ramay
What a delicious idea!
tara z
I “veganized” (ugh what an ugly word :/) this recipe and it tasted absolutely fantastic!
1/4 C of applesauce and 1 egg replacer powder, 1/2 C veg margarine, and 1 C of almond milk with a T of lemon for the buttermilk.
I cannot wait to make this again. Droooooool
Laura
I made these last week and they were fantastic!!! I didn’t even need butter! Thank you!
la pintade aixoise
Hi Joy, I just made your gorgeous recipe of cornbread but I’ve added only 1/2 teaspoon of salt instead of the entire you indicated but 1/2 seems a lot too ! In fact i’m french so maybe I’ve made a mistake for the translation ?? By the way, I’ve made your cornbread with rosmary and bergamote lemon… I hope it won’t be too salty because the flavor association is GREAT !
Seanna Lea
Have you tried this in a cast iron skillet? I just got one and I’m trying to use it to pieces!
Bee @ deux dilettantes
I made this cornbread last weekend for our Mardi Gras party and it was a real hit. I did not change anything, just followed religiously the recipe. Oh my, now I just want to make another batch.
Marya
I made this tonight. It was really surprised with how much rosemary it took to get 2 Tbsp. So I only used 1. I was definitely missing the other one in the bread, but it’s still FANTASTIC. gonna be a keeper recipe.
Michelle @ Taste As You Go
I am pinning this recipe and making point to make it ASAP. Even if that means eating the cornbread for breakfast. :)
Lisa Klow
That honey-drizzle photo is just so… *SWOON*
Where’s Mr. Jules?
marija
made these last night except couldn’t find butter milk (live on a tiny island) so made some with heavy cream/lemon juice? and then used the left over butter. very proud of myself. They are seriously delicious and take no time to make. Boyfriend, a friend and moi devoured them last night. Except one piece which I’m having with my morning coffee right now!
Rebecca
I made these as mini-muffins for a house warming party. Delicious and great texture. Love the fresh rosemary.
Madi
I am totally serving these at my wedding in June! We’re doing five different type of cornbreads, served as mini-muffins, and rosemary orange is one of them. It’s so exciting to see them here!
By the way, I love love LOVE your blog. I am a long-time reader and have never commented before, but this just made me so excited that I couldn’t resist =) But your blog is great. You’re great. You should know that.
Christine
This looks delicious! And since I NEVER make cornbread with anything BUT browned butter — and I make cornbread loads, actually —, I already know you’re on the right track. I think I have an orange around here somewhere.
Ang
These look awesome! And I love the pick of the honey!
Erika @ The Hopeless Housewife
Prettiest cornbread I’ve ever seen and I’m sure it tastes wonderful.
tara @ live a sweet life
Very cool idea. Love all your recipes :)
Jodie M
Lordy. How do you not eat every bite of this? How are you not 900 pounds? You’re my favorite hero for having a food blog and still somehow looking awesome. Go on girl. :)
Jessie S
Joy, Sometimes my cornbread comes out so dry? OR…(even worse) my yellow cupcakes actually taste like cornbread! How do I make a great yellow cupcake AND… how do I keep my cornbread moist without having to under cook it? Help me!
shelly
I made this to accompany a recipe from foodnetwork for chicken chile. I love how the internet vastly improves the quality of my meals.
joythebaker
so right!
Radhika
Made the cornbread yesterday with jalapeños. Am in love!!!
Ladotyk
Simply delicious. I was hesitant to add the orange and rosemary but I’m so glad I did. The flavors blend beautifully and are not overpowering. I ended up adding the zest and rosemary to the hot brown butter to release the oils instead of mixing with the sugar which worked quite nicely. Thanks Joy!
addie | culicurious
Great recipe! I love the orange and rosemary combo. Another winner!! :)
Sarah @ The Cyclist's Wife
Yum! We have an awesome orange tree in our backyard and I’ve been doing a bunch of orange inspired recipes lately (love your orange salad dressing). This cornbread looks delish! Will go great with the fresh rosemary I’ve got going too.
Side note- I use the coarse cornmeal for polenta too. My mom used to make it for me as a kid all the time and I called it gruel. I still think of “gruel” when I make polenta!
fusilliamy
A thousand times yes, Joy. ONE THOUSAND. I’m yearning to make this. Since when does cornbread make anyone yearn?! I also appreciate how pretty your zested orange looks.
Taylor
awesome photography. awesome flavorness. :]
Katie @ Blonde Ambition
love the idea of adding rosemary to cornbread. rosemary is my favorite. i have never combined it with orange, though. puttin’ this on the to make list!
Michelle
The flavor combination! Amaze.
Sara Dankert
I like this trend of you and Deb (SK) calling for similar ingredients … I just happen to have a big bunch of fresh rosemary leftover from making her DELICIOUS pasta and white beans with garlic-rosemary oil.
Jen Jenny Jennifer Richards
Wowsers, cornbread disguised as desert…you’re an ideas girl Joy Joy! Any food disguised as desert is a winner with me…wink, wink ;o)
Gerry @ Foodness Gracious
Rosemary should be in everything, well most things as it’s awesomeeeeeee!
lauren
Made it. Love it. Could maybe do with a little less sugar and a little more salt. Or, because I removed it from the oven only minutes ago, it could just be too hot to really taste. Keep it up Joy!
Kay D'lyma
This sounds so yummmm. Can’t wait to try!
anna
fascinating and beautiful! love it!
Culinary USA
Cornbread is a huge weakness of mine…why why did I have to see this lol! I will have to give in and give this recipe a try.
Allie
Perfect accompaniment for your delicious chili recipe! It actually floors me that you made it through this whole post without mentioning that recipe. :)
Stephie @ Eat Your Heart Out
Growing up, my mom always made her (distinctly un-sweet, Southern-style) cornbread in a 9×9 square cast iron skillet (which she inherited from her grandmother). And you know what? My whole life, she has always claimed that middle piece for herself. My daddy and I could have any other piece we wanted, but no one was to touch her piece. I always swore that when I got my own place I would make cornbread and eat the middle…and then I got a round cast iron skillet. Womp womp.
Kristina
I decided to make this to liven up (and butter up) meatless Monday. Only had half the butter and almond milk so supplemented the second half of brown butter for greek yogurt, giving the fat and the tang. Mindblowingly good. Half the batch is gone and dinners still in the oven! A definite weeknight staple!
Ryan McAlpine
I love your obsession with brown butter. I would make brown butter just to make my kitchen smell with that delicious nutty obsessive scent.
But i suppose, while i’m in there…
…i’ll make some cornbread.
Heather
In the oven now…serving it with a quinoa, black bean, sweet potato chili.
Becky @ Olives n Wine
Holy moly. This cornbread looks divine. My husband is a cornbread fiend so I know I will be making this the next time we have chili! If he sees this page bookmarked on our iPad, I may be asked to make it tonight ;)
a farmer in the dell
Oh man. These look delicious. Now you having me craving chili too! Looks like I’m off to the grocery store!
Becks
I’m gonna try this with gluten-free flour. =)
Kaprise
this looks awesome!!! what kind of unsalted butter do you use??
Penny
This is definitely going to go with my White Bean Chicken Chili tonight! Let’s have dinner early!
tracy {pale yellow}
what a lovely treat for breakfast, brunch, lunch, or dinner. I can’t wait to try all these flavorful ingredients together.
Alexandra @ Delicious Knowledge
Brown butter makes everything taste better. This cornbread looks delicious
Maggie @ A Bitchin' Kitchen
These photos are super gorgeous! I love the top shot with the flowing honey! I love my cornbread on the sweet side, so this looks absolutely perfect! (P.S. I will fight you for the middle piece…)
Packing Rainbows
The southern gal in me is proud…. Proud indeed.
Rocky Mountain Woman
love that top shot! i am now going to have to make this just because of that first shot – it will haunt me if i don’t make it…
Jamie @ green beans & grapefruit
BEST FLAVOR COMBOS EVER!!
Edina
Really great pics and the recipe sounds interesting… good job!
Regards!
Nadine
You mention orange juice in the copy but I don’t see it in the ingeredients.
Nicole @ youngbrokeandhungry
I made a batch of honey cornbread last night and now I have a serious craving for this recipe! Brown butter, rosemary, orange zest? You are a culinary genius.
Grubarazzi (@Grubarazzi)
As a girl from the south who now lives in Baltimore (GO MF Ravens) I miss a good, sweet cornbread. Gotta try this. I love when you show off. xx
Jessica
Can you believe that my mom just gave me a cormbread pan with ears of corn? What a perfect recipe to christen it with. Enjoy your day, i’m off to buy butter-
Laura (Tutti Dolci)
that’s the prettiest stack of cornbread i’ve ever seen. you had me at brown butter!
Lindsey
Wow! This looks amazing! I love cornbread, but I am stuck in the same recipe rut that I’ve been using forever. What a delightful way to make it even tastier. Must try soon!
Meghan
Wow. Great flavors!!
PS I like how you show off.
Samantha
Looks fabulous, as per. 2 things.
“egregious” Proud of you! =) Great word.
I want to see a photo of how you shoot that super tall honeyfall (new word). Does your cat tip the honey jar for you? Or is your cat working the camera?
joythebaker
you’d think i shot that honey drip with a tripod, but it was just me, a stool, my thigh muscles , and my long arm reaching and squeezing a bottle of honey.
Sierra
just know that there are fellow bakers everywhere who are envious of your long limbs. some of us aren’t that fortunate! haha :)
mary @ B&G JOURNALS
as southern natives, my husband and i always talk about the joys of cornbread and how hard it can be to get it right (dry cornbread is such a bummer). definitely trying this this week. and i LOVE those mixing bowls of yours!
Belinda @themoonblushbaker
Brown butter makes everything so much better! even butter. I would love to serve this with smoked ham or some bacon, sharpness of the orange and mellowness of rosemary would work so well.
Danae (The Busty Baker)
I was so totally poor in college that I would make a 49c box of Jiffy cornbread and call it dinner for 2 days. Now that I’m not *quite* as poor, I’ll have to make some fancy cornbread! I’ll still eat it for dinner though. And luckily my rosemary plant is the only one I haven’t managed to kill! I think.. I left it out in the snow, so I’d better go check on it.
Marie
I totally love this flavour combo. A have a recipe somewhere for orange and rosemary cornered cake with an orange glaze. When I first brought it to a family function my mom looked at it,saw the rosemary and said “Why is there grass in the cake? Did you drop it?” We all ate and lived it, even my ever critical mom. Lol.
Marie
Stupid autocorrect. Cornbread cake. Not cornered cake.
Sophie @ The Spotty Teapot
Such a strange combination of flavours that I probably wouldn’t have been brave enough to think of doing. Yet you have made me really want to try it.
Thinking on it now, orange and rosemary would go so nice together.
x
Rachael B
Joy, you and i were definitely destined to be friends. I love the outside pieces with all the crunchy goodness. Have your middle pieces – but i call dibs on the ends!, especially those corner pieces. YUM! I think I’ll be adding this to my daughter’s lunch box this week. I conveniently have all the ingredients at home, including some awesome oranges my uncle sent from Florida. Done and done.
taylor @ taylormade
wow, what a fabulous combination of flavors. sounds so, so good.
foodnerd4life
Being a Brit, I have an odd obsession with cornbread and must give this a go, sounds awesome!
Holiday Baker Man
Making this the second I get home from holidays.
geo@geodoes
whaaaat! 5 words that should never be separated. brown. butter. rosemary. orange. cornbread. totally not bonkers. totally genius. pretty much a food marriage made in heaven!
Angela @ the fairy bread chronicles
brown butter is just the cat’s pyjamas. use it in anything and BOOM – food instantly better.
Jayne
Oh, I love this twist! I have a pack of cornmeal and have not been able to decide how to use it. I think I know what to do tonight! Except, no rosemary around here. Might have to figure out a substitute. Or totally leave it out. Lemme go check the pantry.
Sophie {The Cake Hunter}
Butter should always be browned! I love this recipe, I’m definitely going to give it a try soon. Rosemary is my favourite herb as well.
Averie @ Averie Cooks
I just posted about browned butter banana bread. I need browned butter cornbread in my life! I bet the orange + rosemary combo is so good here and with that honey drizzle pour shot (beautiful capture!)…mmmm, I need to try this!
Jessica B
I feel like the southern states have got awesome carbs locked down. Grits, biscuits, cornbread. What else do you need?