Cornbread with olive oil offers a delightful twist on a traditional favorite, infusing a rich, slightly fruity flavor that complements the natural sweetness of the cornmeal. At Primo we encourage you to try one of our infused olive oils to up the flavor. We love using our Butter EVOO but you could try the Cayenne Chili EVOO or Garlic EVOO too! The use of olive oil not only adds a unique taste but also provides health benefits such as heart-healthy fats and antioxidants. Whether you’re serving it alongside a hearty chili or enjoying it as a standalone snack, this cornbread will quickly become a staple in your kitchen.
Preparing cornbread with olive oil is surprisingly simple and requires ingredients you likely already have in your pantry. By combining essentials like cornmeal, flour, and baking powder with buttermilk, eggs, and olive oil, you can whip up a delicious batch that stays moist and fluffy. The olive oil ensures a tender crumb while enhancing the overall flavor profile, making every bite a treat.
Imagine the warm, golden-brown crust giving way to a soft, flavorful bite that pairs perfectly with your favorite spread or topping. Whether you’re making it for a family dinner or bringing it to a potluck, this cornbread will impress everyone with its unique flavor and texture. Get ready to revolutionize your baking with this easy and tasty recipe. For more details, follow the steps outlined in this helpful guide from Jessie Sheehan Bakes.
Olive Oil Cornbread
Ingredients
- 1/2 cup
Primo's Butter Olive Oil - 1 cup all-purpose flour
- 1 cup coarsely ground cornmeal
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/2 cup light brown sugar
- 1 cup buttermilk
- 1 egg
- 1 yolk
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Grease an 8×8" square pan with a drizzle of the Primo Butter Olive Oil and line with parchment.
- Add dry ingredients to a large bowl and whisk to combine.
- In a separate bowl, whisk buttermilk, oil, egg, and yolk until mixed.
- Pour wet ingredients into the dry to combine. Transfer batter to prepared pan and bake for 25 minutes.
- Rotate the pan after 12 minutes.
- The cornbread is ready when your tester toothpick comes out clean. Let cool a bit.
- Serve warm with a drizzle of Primo's Butter Olive Oil.
