Here is a perfect recipe for increasingly chilly days. This Northern style corn bread was given a healthy makeover with extra virgin olive oil and honey, instead of sugar, as a sweetener. We love it with chili or as a side dish for Thanksgiving dinner.
Cake bakers know that olive oil is the antidote for dry cakes. And lets face it, cornbread is cake, not bread! Olive oil can be substituted for vegetable oil or butter in any recipe. After creating our Little House inspired olive oil cake, we decided to try olive oil in cornbread. This recipe is a hit! This cornbread is sweet, moist and with the help of a pre-heated cast iron pan, crispy on the edges.
We made this recipe with extra virgin olive oil which imparted a somewhat savory note to the cornbread. If you prefer, you can substitute olive oil or light tasting olive oil.
- 10 inch cast iron skillet or 9x8 baking pan
- 2 mixing bowls
- 1 cup of all purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking power
- 1/2 cup extra virgin olive oil
- 1/2 cup honey
- 2 large eggs
- 1 1/4 cups buttermilk
- Preheat your oven to 375 degrees. Place your 10-inch cast iron skillet in the oven while the oven preheats. If you are using a baking pan, do not preheat it.
- In a mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder.
- In another mixing bowl, add 1/2 cup extra virgin olive oil, 1/2 cup honey, 2 eggs and 1 1/4 cups buttermilk. Mix well.
- Add the dry ingredients to the wet ingredients. Do not over mix. The will be a few lumps.
- Remove cast iron pan from the oven and grease with olive oil. If you are using a baking pan, grease with olive oil and dust with flour.
- Pour the batter into the pan and place in oven.
- Bake at 375°F for 30 minutes. The cornbread is done when a toothpick or skewer inserted into the center comes out clean. The top should be golden brown, the center not wobbly, and the sides should pull in from the edges of the pan.
- Remove from oven and let cool for 10 minutes before serving.
We serve this with warm honey and butter on the side. If you want to avoid butter altogether, serve with an olive oil based spread.
|1 TEASPOON||¾ TEASPOON|
|1 TABLESPOON||2-¼ TEASPOONS|
|2 TABLESPOONS||1-½ TABLESPOONS|
|¼ CUP (1/2 stick)||3 TABLESPOONS|
|½ CUP (1 stick)||¼ CUP + 2 TABLESPOONS|
|⅔ CUP||½ CUP|
|¾ CUP||½ CUP + 1 TABLESPOON|
|1 CUP (2 sticks)||¾ CUP|
|2 CUPS (4 sticks)||1-½ CUPS|