If you like spicy, we highly recommend trying this recipe with our D'Olivo Baklouti Green Chili Olive Oil.
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup milk
2 tablespoons D’Olivo Butter Infused Olive Oil, plus more for greasing
1 large egg
Preheat oven to 375˚F.
Use D’Olivo Butter Olive Oil to lightly grease an 8-inch square baking pan.
Whisk together dry ingredients in a large bowl. Whisk in the milk, D’Olivo Butter Olive Oil, and eggs until batter is smooth. Pour batter into an 8-inch square baking pan.
Bake for 30 - 35 minutes (or until an inserted toothpick comes out clean).
Allow cornbread to cool for 5 - 10 minutes before slicing.
Serve with a drizzle of D'Olivo Maple Balsamic Vinegar.