Rosemary Cornbread Muffin Recipe

What goes better with any chili than cornbread? Nothing! This week's rosemary cornbread muffin recipe is a simple and easy-to-make rosemary cornbread recipe. They are so delicious with any chili recipe. And we have a ton of them on the blog. Here we go. 

Jump to:

• Ingredients
• Instructions
• Reveal
• Pairing with these chili recipes
• Rosemary Cornbread Muffins

Ingredients

1 ¼ cup flour
¾ cup cornmeal (affiliate)
¼ cup sugar
1 cup milk
¼ cup vegetable oil (I used Canola oil)
1 egg beaten
2 teaspoon baking powder
½ teaspoon salt (if needed)
1 tablespoon dried rosemary (affiliate)

Instructions

First, preheat the oven to 400 degrees. Then, mix in the first set of wet ingredients, followed by the dry ingredients. Then, add rosemary and mix. Do not overmix.

Then, instead of using cupcake liners, I created my own with parchment paper (affiliate) cut into squares. And pressed down with a glass.

The rosemary cornbread muffin recipe naturally pop up, so I keep the glasses in for the picture. =)

Then, remove the glass one at a time, use a large ice cream scooper and place 1 scoop of the batter into each cupcake opening. Bake for 15-20 minutes or until golden brown.

Reveal

And here's the final product of the rosemary cornbread muffin recipe!  Enjoy! The parchment paper (affiliate) stayed formed and attached to the muffin after it was cooked.

Here is what it looked like when it was cut open and ready to eat.  Yum.

Pairing with these chili recipes

These chili recipes pair perfectly with this rosemary cornbread muffin recipe! Feel free to check them out below.

If you'd like to print out the recipe, it's available here.

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Please note these are affiliate links through Amazon (affiliate) and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.