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.

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