olive oil cornbread

April 23, 2011
Little lady needed a yummy snack bread, and despite our ongoing butterless-kitchen dilemma, we settled on baking an olive oil cornbread.   This was promptly gobbled up warm out of the oven!

Olive Oil Cornbread
1 c corn meal
1/2 c all purpose flour
1 1/2 tsp baking powder
1 tbs maple syrup
2 tbs sugar
1 c milk
1 tsp apple cider vinegar
1/2 tsp salt
half of 1/3 c olive oil
  1. Preheat oven to 350.  
  2. Whisk together the milk and vinegar in a medium bowl and set aside.
  3. In another bowl, sift together the dry ingredients (corn meal, flour, baking powder, sugar and salt)
  4. Add oil and maple syrup to the milk mixture and whisk until foamy.  
  5. Mix together the wet ingredients to the dry and combine well.  
  6. Pour into (greased) small pan. (I used a 5"X5" cake pan.)
  7. Bake for 25-30 minutes until lightly browned on top.
  8. Let cool, cut in squares, top with butter and enjoy! 

2 comments:

Jodi said...

Had to say, made this tonight for the second time. It is delicious! I fold in about a cup of frozen sweet corn for added texture. Tonight I also added a small can of chopped green chiles. Perfection as a side dish with chili.

Anonymous said...

I made this today-- wow, it's delicious! I didn't have any cider vinegar so I used white balsamic! No butter needed... I had it with a giant salad with marinated tomatoes and dipped it in the dressing. Thanks for the recipe.

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