Thursday, 27 November 2014

Olive Oil Cornbread


Cornbread can be dry but, not this one! It has lots of yummy olive oil to keep it moist. It is not too sweet and is perfect to add to a cornbread stuffing recipe. I love it warm with loads of honey!

You will need:
  • 3/4 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt (mine was lemon salt)
  • 2 eggs
  • 1/4 cup honey (if you like it sweeter you can add 1/2 cup )
  • 2/3 cup buttermilk
  • 2/3 cup extra virgin olive oil - I used Domenica Fiore Reserva (don't use cheap olive oil - if its cheap it is usually not even olive oil)
  • 1 tbsp butter to grease pan

Step 1: generously grease a square pan (8x8) set aside.


Step 2: get two bowls one for the wet ingredients and the other for dry. In one bowl add cornmeal, flour, baking powder and salt. Mix and set aside. In the other bowl add eggs, honey and mix right away. (never leave eggs and sugar or the sugar kind of cooks the eggs)


Step 3: pour some great extra virgin olive oil like Domenica Fiore Reserva from Umbria, Italy. Mix well with a whisk. Look at that glorious colour!!


Step 4: add the wet to the dry mix and carefully mix only until just incorporated. If you mix hard you will get a tough bread.


Step 5: pour into prepared pan and bake at 425 for 25-30 minutes or until a toothpick inserted comes out clean.


Cut into squares and drizzle with gobs of sticky honey!












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