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.

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Rosemary Pecan Cornbread

Rosemary Pecan Cornbread

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 1x
  • Category: side dish
  • Method: bake
  • Cuisine: American


Flourless Cornbread with pecans and rosemary.


  • 1 tablespoon oil
  • 2 cups stoneground cornmeal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 cup pecan halves
  • 1/2 cup green onions
  • 2 teaspoons fresh rosemary
  • 1 egg. lightly beaten
  • 1 3/4 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

Keywords: cornmeal, pecans, green onion, rosemary, buttermilk, bake

Rosemary Pecan Cornbread

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