Olive Oil & Rosemary Cornbread
Give, receive & enjoy fresh cornbread this holiday season. We tweaked a recipe using our extra virgin olive oil & fresh rosemary for golden, tender & moist bread with just enough sweetness. Enjoy it with a glass of wine as an appetizer or serve with your holiday lunch or dinner.
Yields approx. 8 slices.
2/3 cup Villa Graziella organic Extra Virgin Olive Oil + more for drizzling
2/3 cup of buttermilk
1 cup all-purpose flour
1 cup yellow corn meal
2 large eggs, slightly beaten
3 tablespoons organic sugar
2 tablespoons of fresh, chopped rosemary plus 2 sprigs for garnish
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
Preheat oven to 425F◦ degrees, arrange rack in the oven to the center.
Generously brush a loaf pan with olive oil.
Place cornmeal into a large bowl, sift flour with baking soda, salt, sugar & rosemary into bowl.
In a second bowl, lightly whisk eggs, add buttermilk, then olive oil to bowl with eggs.
Mix on medium speed until combined.
Combine dry ingredients into the bowl of wet ingredients, in 2 batches, mix lightly on low speed.
Pour batter into a loaf pan, distribute evenly, top with a drizzle of olive oil & 2 rosemary sprigs.
Bake until golden brown approx. 25-30 minutes, or if a toothpick inserted into the center comes out clean.
Remove from oven & cool approx. 15 minutes, run a knife or spatula around the edges to release. Cool 30 minutes.
Slice & serve at room temperature. Enjoy alone with Villa Graziella Bianco Toscano IGT white wine.