Olive Oil Cornbread by Jessie Sheehan
Olive Oil Cornbread by Jessie Sheehan
Pair Recipe with:
Bison and Bean Chili
Cranberry Balsamic Glazed Turkey
Kale, Delicata and Farro Salad
Ingredients
Directions
Preheat the oven to 375°. Grease 8x8-inch square pan with nonstick cooking spray or softened butter and line with parchment.
Combine the dry ingredients in a large bowl. Whisk to combine.
In a large measuring cup or small bowl, whisk together the buttermilk, oil, egg and yolk, until incorporated.
Pour the liquid ingredients into the dry and using a rubber spatula, gently combine the two.
Transfer the batter to the prepared pan and bake for about 25 minutes, rotating the pan after 12. The bread is ready when a tester comes out clean. Let cool briefly and serve warm with loads of salted butter.
The cornbread will keep a few days on the counter, tightly covered in plastic wrap.
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Ingredients
Directions
Preheat the oven to 375°. Grease 8x8-inch square pan with nonstick cooking spray or softened butter and line with parchment.
Combine the dry ingredients in a large bowl. Whisk to combine.
In a large measuring cup or small bowl, whisk together the buttermilk, oil, egg and yolk, until incorporated.
Pour the liquid ingredients into the dry and using a rubber spatula, gently combine the two.
Transfer the batter to the prepared pan and bake for about 25 minutes, rotating the pan after 12. The bread is ready when a tester comes out clean. Let cool briefly and serve warm with loads of salted butter.
The cornbread will keep a few days on the counter, tightly covered in plastic wrap.
