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Olive Oil Cornbread

Whip up this must-try olive oil cornbread recipe featuring Primo's Butter Olive Oil.
Print Recipe
Course Dessert, Snack

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.
Keyword cornbread, dessert, olive oil, snacks