Shared through creator and baker Jessie Sheehan
olive oil Cornbread
1 cup all-purpose flour
1 cup cornmeal, coarsely floor
2 tsp baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup mild brown sugar
1 cup buttermilk
1/2 cup Colavita olive oil
1 huge egg
1 yolk
Preheat the oven to 375°F. Grease an 8×8-inch sq. pan with non-stick cooking spray or softened butter and line with parchment.
Combine the dry substances in a big bowl. Whisk to mix.
In a big measuring cup or small bowl, whisk in combination the buttermilk, oil, egg and yolk, till included.
Pour the liquid substances into the dry and the use of a rubber spatula, gently mix the two.
Transfer the batter to the ready pan and bake for roughly 25 mins, rotating the pan after 12. The bread is able when a tester comes out blank. Let cool in short and serve heat with so much of salted butter.
The cornbread will stay a couple of days on the counter, tightly lined in plastic wrap and is absolute best the 2d day.
-jessiesheehanbakes.com
Subscribe to Channel:
This video through KSDK News was once seen 3076 and preferred: 10 occasions
If you favor this video, please support their channel through liking and subscribing.
That's good with sugar, olive oil and buttermilk. Fluffy soft and delicious with pinto beans and pork belly.
WOW i do this also my grandma show it to me i was 9 yrs old at the time 65 now.old school cooking yummy 😋