Preheat oven to 375°F. Place bulgur wheat in a small bowl. Place water in a small saucepan and bring to a boil; pour over wheat and allow it to sit for 5 minutes to rehydrate and soften. Drain and set aside.

In a large bowl, whisk together cornmeal, flour, parmesan cheese, sugar, baking powder and salt. Make a well in the center of mixture and add milk, beaten eggs, olive oil, wheat and chopped rosemary. Stir just until moistened (batter will be lumpy).

Pour mixture into a prepared 1 1/2 quart dish. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.