Rosemary Pecan Cornbread

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Rosemary Pecan Cornbread

So to go along with the October Beans Southern Style you need a great cornbread. The Rosemary Pecan Cornbread is the perfect match. The nutty taste of the beans and the pecans in the cornbread pair perfectly. Now I have made cornbread many times …..Jiffy mix, scratch from the corn meal box but this was a different take for me. First it doesn’t have flour………now I always thought you needed flour for any “bread” recipe. I was pleasantly surprised . I hope you will be too. Now I must say I did find different versions of this recipe on Pinterest and tweaked to my own version. Enjoy with the beans for a hearty warming dinner.

Rosemary Pecan Cornbread
Cook time: 
Total time: 
Serves: 8
Flourless Cornbread with pecans and rosemary.
  • 1 tablespoon oil
  • 2 cups stoneground cornmeal
  • 1 tablespoon baking powder
  • 1½ teaspoons salt
  • 1 cup pecan halves
  • ½ cup green onions
  • 2 teaspoons fresh rosemary
  • 1 egg. lightly beaten
  • 1¾ cup buttermilk
  • 3 T oil
  1. Preheat oven to 450*
  2. Add 1 tablespoon oil to an 8” cast iron skillet; place in oven until
  3. very hot.
  4. Stir together corn meal and next 5 ingredients. Whisk together egg, buttermilk and remaining oil. Add to dry ingredients and stir until combined. Let stand 5 minutes.
  5. Spoon into hot skillet bake at 450* for 30 min or until browned and set. Serve with your favorite Soup or Chili

Rosemary Pecan Cornbread

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