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Rosemary Cornmeal Loaf with Lingonberry Butter

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  • Author: Girl Versus Dough
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 1 9-by-5-inch loaf and 1/2 cup butter 1x


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon finely chopped fresh rosemary, plus 3 sprigs for topping loaf (optional)
  • 2 eggs
  • 1/4 cup plus 1 tablespoon granulated sugar
  • 2/3 cup buttermilk
  • 2/3 cup olive oil
  • 1/2 cup (1 stick) unsalted butter, softened and cubed
  • 1/4 cup lingonberry jam


  1. Heat oven to 425 degrees F. Grease bottom and sides of 9-by-5-inch loaf pan with butter; line with parchment paper extending up sides of loaf pan (to use as handles when removing loaf). Grease parchment paper.
  2. In large bowl, whisk flour, cornmeal, baking powder, baking soda and salt. Stir in chopped rosemary. In separate large bowl, whisk eggs, sugar, buttermilk and oil until combined. Add dry ingredients; stir until just combined. Spread batter evenly in prepared pan. Top with 3 sprigs fresh rosemary, if desired.
  3. Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool completely in loaf pan.
  4. Meanwhile, in bowl of stand mixer, beat softened butter and lingonberry jam until well combined. Serve with fully cooled, sliced loaf (NOTE: remove rosemary sprigs before slicing).