"There must be 50 ways to make a cornbread..." —that's how the song goes, right?
Cornbread is a staple for BBQs, chili nights, and more. By swapping different olive oils and mix-ins into this recipe we adapted from Bob's Red Mill, you can come up with all kinds of delicious combinations, both savory and sweet! See our favorite combos at the bottom.
INGREDIENTS
1 cup medium grind cornmeal
1 1/3 cup buttermilk (or whole milk + 1 generous tsp apple cider vinegar stirred in)
1 cup all purpose or 1-1 gluten free flour
2 Tbsp sugar (double if you like sweeter cornbread)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/4 cup olive oil (Olio Santo, House Blend, Persian Lime, Blood Orange, Lisbon Lemon, Hot Chili, Jalapeno, Habanero, Basil, Rosemary EVOO...)
Optional mix ins: 1/2 cup grated cheddar, Parmesan, corn kernels, crumbled bacon; 2-3 Tbsp minced jalapeno, green onion or chives (note that adding fresh mix-ins will increase baking time)
Combine medium grind cornmeal and buttermilk in a large bowl and let sit for 10 minutes. Meanwhile, preheat oven to 375°F.
Grease an 8x8-inch baking pan or cast iron skillet and set aside. For muffins: Line a standard 12-serving muffin tin or a large 6-serving muffin tin with paper liners, or grease each cup VERY well.
Mix together flour, sugar, baking powder, baking soda, and salt. Add to the cornmeal mixture along with the eggs and melted butter. Mix until thoroughly combined.
Transfer to the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 25 – 30 minutes for 8x8 or cast iron skillet cornbread; bake about 15 minutes for standard muffins or 20 minutes for large. Let cool slightly before serving.
VARIATIONS, TIPS & FAVORITE COMBOS:
Persian Lime EVOO + minced jalapenos, green onions or chives
Rosemary EVOO + a very sharp aged cheddar
Basil EVOO + fresh corn kernels
Hot Chili, Jalapeno, or Habanero EVOO cornbread, served with softened whipped butter + dash of EVOO + honey
Classic EVOO (Olio Santo or House Blend) + Parmesan + black pepper
Blood Orange, Persian Lime, and Lisbon Lemon EVOO are beautiful for a sweeter style cornbread - you can double the sugar to 4 Tbsp (1/4 cup) to lend a bit more sweetness
Lisbon Lemon or Persian Lime EVOO + blueberries or finely chopped strawberries
Top not browning enough to your liking? Finish the last 30 seconds to a minute under a broiler (just watch it VERY carefully!)
