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.