Olive Oil & Rosemary Cornbread

Using extra virgin olive oil and fresh rosemary makes a golden, moist, and tender, cornbread with a hint of sweetness. Serve with chili or soup for a cozy 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, sifted

·      1 cup yellow corn meal

·      2 large room temperature eggs, if possible organic

·      2 ½ 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 in a large bowl, add sifted flour, baking soda, salt, sugar, and chopped rosemary into the bowl.

4.   In a second bowl, lightly whisk the eggs, add the buttermilk, followed by the olive oil.

5.   Mix the eggs and olive oil mixture on medium speed until combined.

6.   Add the dry ingredients to the bowl of wet ingredients, in 2 batches, mixing lightly on low speed.

7.   Pour the 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 an additional 30 minutes.

10. Slice & serve at room temperature.

Helpful Hints

·       No buttermilk on hand? Add 1 tablespoon fresh lemon juice or white vinegar to a measuring cup, then add just shy of 1 cup milk to the liquid. Stir, do not whisk. Allow mixture to sit 3-5 minutes, milk will slightly curdle to a buttermilk like flavor and thickness.  

·       Or use plain Greek yogurt or sour cream as a buttermilk substitute.

·       Wrap in wax paper, refrigerate and store in a covered glass container for 3 days.

 To download this recipe click here

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Grazie da Team VILLA GRAZIELLA ORGANIC!