Rosemary Cornbread Recipe

After Rachel’s appearance on The Martha Stewart Show yesterday, we’ve been getting quite a few requests for Early Girl Tomato Jam! While we do not have this particular jam currently available, we do have two other delicious tomato preserves that should should make you pretty happy: Gingered Tomato-Nectarine Jam and Spiced Tomato-Bourbon Conserve. They are two of our most popular flavors right now, so if you have your heart set on them, act quickly!

The Martha Stewart Show has also posted Rachel’s recipe for Early Girl Tomato Jam, as well as Rachel’s clip from the show.*** This recipe is included in The Blue Chair Jam Cookbook, and we’re happy to send you a copy!

***ETA 10/9: Looks like Martha’s link has changed and the recipe is temporarily unavailable; you can still find Rachel’s clip from the show here. As soon as we have a new link, we’ll be sure to post it here!

Our fabulous new team member Jo was so inspired by the Spiced Bourbon-Tomato Conserve that she made a delicious savory rosemary cornbread to go with it — and then brought us our own individual jars of vegetarian chili, each complete with its own garnish! While this cornbread is extra special with the Spiced Bourbon-Tomato, we also think it’s yummy with the Tomato-Nectarine. Yum!

Rosemary Cornbread (makes a 9×9 pan)

3/4 cup cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon sea salt
1 teaspoon fine chopped fresh rosemary
1 cup milk
1 egg
4 oz. (one stick) butter, melted
1/2 cup corn (frozen is okay)

Preheat oven to 350 degrees.  Spray or butter ur 9×9 pan.

Mix all dry ingredients (cornmeal, flour, sugar, baking powder, sea salt, and rosemary) until evenly dispersed.  Mix the milk and egg together in a different bowl with a whisk.  Add the milk and egg mixture to the dry ingredients and mix with a wooden spoon or spatula until almost incorporated.  Add melted butter and corn and mix until incorporated.

Pour into your prepared pan and bake for 30 minutes in the middle of your oven.  Check with a wooden skewer or toothpick, which should come out clean.

Serve with butter and your favorite tomato preserve.  (And if you’re lucky, with your boyfriend’s chili, shared with good friends!)


  1. It’s a plraeuse to find someone who can identify the issues so clearly

  2. Shall I mail a slice to you?Though I know what the standard pratcices are for corn muffins and corn pone (muffins having a sweetener; pone having no egg or milk), I call mine different names based on what they’re cooked in. Thus I use exactly the same sugar-free batter for corn muffins (made in muffin tins) and corn pone (made in an iron cooking pan that produces small servings of the bread with a pattern baked into it making it look similar to corn on the cob).The ONLY time I modify my batter is for hushpuppies, which use less milk and have onion and a bit of garlic in them. I deep fry those in canola oil (having betrayed the Crisco of my youth).Sometimes I use bacon grease, sometimes canola oil to coat my skillets/pans. Sometimes I use milk; sometimes buttermilk in my batter. But I never, ever use sugar, and I don’t add things like corn, cheese, or jalapenos.One think I can’t do, though I’ve tried, is make what my parents called corn fritters, which look and are prepared like pancakes, but use cornmeal instead of flour. If I could make them, they’d be like my mother’s: sugar free.What I think people don’t understand about true Southern cornbread is that it was made by people who were POOR: Native Americans, Blacks, and most of my forebears. Cornmeal was cheaper than flour (and flour was saved for biscuits, which were cheaper to make than yeast breads). Sugar was more expensive than both cornmeal and flour. So maybe some Southern cooks added sugar to prove they weren’t poor, but I come from people who don’t think they have to prove anything to anyone, so I remain a cornbread purist.