This Mediterranean Rosemary Cornbread is a great bread for Thanksgiving stuffing and it is inspired by Albanian Buke Misri. I also love it toasted with some feta cheese. Rosemary cornbread is super easy to make! The whole house will smell like rosemary when you are baking the bread.
Course Side Dish
Cuisine Albanian, American, Mediterranean
Keyword Buke Misri, Cornbread, Rosemary Cornbread
Prep Time 5minutes
Cook Time 40minutes
Total Time 45minutes
9 inch diameter baking dish
1tsprosemary leaves (chopped) add more for decorating once baked
½cupsall purpose flour
1egg (room temperature)
Pre-heat oven to 400 degrees F (about 200 degrees C)
Chop rosemary leaves in very small pieces. Use about 1 tsp for cornbread, leave the rest aside for decoration and aroma once cornbread is baked.
Mix cornmeal, flour, baking powder and set aside.
In another bowl, whisk egg lightly. Then add salt and sugar. Whisk for a little bit then add yogurt, whisk again. Finally add the dry ingredients
Then add minced rosemary. Finally add the warm milk.
Use wooden spoon to mix everything together and create the dough.
Finally add the olive oil to the dough. Mix the dough one more time.
Coat the baking dish with a little bit of olive oil (or cooking spray, butter etc, your choice). Pour the dough into the baking dish (I use a 9 inch diameter one).
Bake for 25 minutes in regular oven or about 20 minutes in toaster oven. Turn oven off and let cook inside for few more minutes. Take out and let the bread cook in a cooling rack.
The round baking dish I use can take enough dough to double this recipe. If you are making 1.5 of the recipe or double, then you have to bake for about 40 minutes. Use a toothpick to pinch the bread to make sure it is baked all the way through. I make 1 of this recipe for toasting the bread but I usually double it for Thanksgiving.
If using a different baking dish, make sure you have enough dough for about 1 inch thickness before you bake.