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Olive Oil Cornbread by Jessie Sheehan

Yields1 Serving

Pair Recipe with:
Bison and Bean Chili
Cranberry Balsamic Glazed Turkey
Kale, Delicata and Farro Salad

cornbread with olive oil

 1 cup all-purpose flour
 1 cup cornmeal, coarsely ground
 2 tsp baking powder
 ¼ tsp baking soda
 1 tsp salt
 ½ cup light brown sugar
 1 cup buttermilk
 ½ cup Colavita Olive Oil
 1 large egg
 1 yolk
1

Preheat the oven to 375°. Grease 8x8-inch square pan with nonstick cooking spray or softened butter and line with parchment.

2

Combine the dry ingredients in a large bowl. Whisk to combine.

3

In a large measuring cup or small bowl, whisk together the buttermilk, oil, egg and yolk, until incorporated.

4

Pour the liquid ingredients into the dry and using a rubber spatula, gently combine the two.

5

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.

Recipe Notes
6

The cornbread will keep a few days on the counter, tightly covered in plastic wrap.