Rosemary Scented Cornbread

Vegetarian / Dairy / Gluten Free


40 minutes




serves 8 - 12


  • 1 cup, (250 mL) cornmeal
  • ½ teaspoon, (3 mL) salt
  • ½ teaspoon, (3 mL) baking soda
  • ½ teaspoon, (3 mL) butcher cracked black pepper
  • 1 cup, (250 mL), Greek Gods Traditional Yogurt + 1 cup, (250 mL) more to dollop
  • ¼ cup, (60 mL) whole milk
  • 1 egg
  • 2 tablespoons, (30 mL) fresh rosemary, minced
  • 2 teaspoons, (10 mL) extra virgin olive oil


  1. Pre-heat the oven to 450 F. Place the skillet into the oven and allow to heat.
  2. In a medium sized bowl combine the corn meal, salt, baking soda & pepper.
  3. In a small bowl whisk together the Greek Gods Traditional Yogurt, milk, egg and rosemary.
  4. Pour the dry ingredients into the yogurt & egg mixture. Using a rubber spatula, stir until just combined. Do not overmix.
  5. Carefully remove the cast iron skillet from the oven and pour in the olive oil. Swirl until evenly coated. Pour in the batter.
  6. Place the skillet back in the oven and bake for 35 – 40 minutes until an inserted toothpick comes out clean. Remove from the oven and allow to cool on a rack.
  7. Cut into portions and serve with an additional dollop of Greek Gods Traditional Yogurt.
  8. Notes: Breakfast // Snack
  9. Recipe by Jeff Nathan.
  10. Tips: We suggest our family line of products: Spectrum Olive Oil.