We love a good cornbread recipe, using our Primo’s Butter Olive Oil that everyone must-try!
Olive Oil Cornbread
Whip up this must-try olive oil cornbread recipe featuring Primo's Butter Olive Oil.
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.
Notes
Special thanks to Jessie Sheehan Bakes for this recipe.
We used Primo Butter Olive Oil, but we’d love to see how you make this recipe your own by trying it with other olive oils you have in your pantry. Let us know which flavor you like best!
