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Rosemary Corn Cake

Servings: 10” Bundt Pan


Rosemary Corn Cake





2 ½ cup granulated sugar

¾ cup unsalted butter, soften

¾ cup canola oil

1 tbsp fresh rosemary, chopped

Zest from ½ lemon

1 tsp vanilla extract

6 eggs, room temperature

2 ½ cups sugar

1 cup yellow corn meal

More butter for greasing


Rosemary Corn Cake Prep


1. Preheat steam oven using grill mode to 320°F. Grease a 10” bundt pan with butter then lightly flour

2. Combine all-purpose flour and cornmeal in a large size bowl, mix to combine. Set aside.

3. In a separate large size bowl, mix butter and sugar using a hand mixer until well-blended and creamy for about 2-3 minutes. Add in canola oil, rosemary, lemon zest, and vanilla extract, continue mixing until batter is fluffy and pale. Add eggs 2 by 2 mixing in between until just blended. Lastly add flour mixture gradually mix until just blended. Do not overmix. Batter should be thick. Transfer batter to the prepared pan. Tap several times to the counter to make it even.

4. Set oven to Convection mode to 320°F. Bake for 1 hour to 1 hour 10 minutes, or until a wooden stick inserted comes out clean. Take out from the oven and cool in a rack for 30 minutes before removing the cake from the pan. Dust with powdered sugar before serving.


Rosemary Corn Cake Process
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