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.

Simple Ingredients:

  • 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

Easy Directions:

  1. Preheat oven to 425F◦ degrees, arrange rack in the oven to the center.

  2. Generously brush a loaf pan with olive oil.

  3. Place cornmeal into a large bowl, sift flour with baking soda, salt, sugar & rosemary into bowl.

  4. In a second bowl, lightly whisk eggs, add buttermilk, then olive oil to bowl with eggs.

  5. Mix on medium speed until combined.

  6. Combine dry ingredients into the bowl of wet ingredients, in 2 batches, mix lightly on low speed.

  7. Pour batter into a loaf pan, distribute evenly, top with a drizzle of olive oil & 2 rosemary sprigs.

  8. Bake until golden brown approx. 25-30 minutes, or if a toothpick inserted into the center comes out clean.

  9. Remove from oven & cool approx. 15 minutes, run a knife or spatula around the edges to release. Cool 30 minutes.

  10. Slice & serve at room temperature. Enjoy alone with Villa Graziella Bianco Toscano IGT white wine.

RecipesAmy WrightComment