Honey and greek yogurt give this healthy cornbread recipe it's sweet, tart flavor. Fresh rosemary perfectly compliments those flavors, and keeps this recipe both fresh and interesting. Bake the cornbread in a preheated cast iron skillet for the ultimate crispy crust.
Whisk together the cornmeal, flour, rosemary, baking soda, and salt.
In a separate bowl, whisk together the greek yogurt, eggs, olive oil, and honey. Pour the wet ingredients into the dry ingredients, then fold together until just barely combined.
Using an oven mitt, remove the cast iron skillet from the oven. Add the remaining tablespoon of olive oil to the skillet, then either swirl or use a pastry brush to coat the pan with the oil.
Pour the batter into the greased skillet and smooth the top using the spatula. Return the skillet to the oven and bake until golden brown, and a toothpick inserted into the center comes out clean, 20-25 minutes. Remove from the oven and cool in the pan 10 minutes.
While the cornbread is baking, prepare the honey butter. Place the butter, honey, and vanilla extract into a mixing bowl or the bowl of a stand mixer. Beat the ingredients until the butter is smooth and shiny, about 2 minutes.
Slice the cornbread into 8 wedges and serve with the honey butter. Leftover cornbread keeps in a sealed bag or container at room temperature for up to three days. Leftover honey butter keeps in the fridge in a sealed container for up to 1 month.
Nutritional information reflects one slice of cornbread served with 1/2 tablespoon of honey butter.