• 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.