Recipe of the Day | Olive Oil Cornbread

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.

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