Rosemary Extra Virgin Olive Oil Cornbread - CAPATRITI

Rosemary Extra Virgin Olive Oil Cornbread


  • ¼ cup Capatriti® Extra Virgin Olive Oil
  • 3 cups stone-ground cornmeal
  • 2 tsp. kosher salt
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • ¾ tsp. baking soda
  • 1 tbsp. chopped fresh rosemary
  • 2 ½ cups buttermilk
  • 3 eggs
  • 1 sprig rosemary, for baking


Preheat oven to 375°F.

In a large bowl, whisk cornmeal with salt, baking powder, baking soda, and sugar. Set aside.

In a separate bowl, whisk buttermilk with eggs until smoothly combined. Whisking constantly, drizzle in all but 1 tablespoon of Capatriti® Extra Virgin Olive Oil. Then whisk liquid ingredients into dry ingredients just until thoroughly mixed; avoid over-mixing.

Pour remaining Capatriti® Extra Virgin Olive Oil into a 10-inch cast iron pan, or baking dish, and coat all sides. Top with rosemary sprig and bake for 40 – 45 minutes, until cornbread is lightly browned on top and a skewer inserted into center comes out clean. Cut. Plate. Share.


Crispy Eggplant with Spicy Tomato Sauce
Fried Green Tomatoes with Pepper Jelly
Blueberry Pancakes
The Better-Cause-You-Made-It Pesto
Shrimp Bathed in Olive Oil and Lemon
Watermelon Radish & Orange Salad