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Olive Oil Cornbread

This cornbread is the best ever, but don’t take our word for it! Let the sweet fluffiness and light crumbles speak for themselves.


1 cup (125 g) all purpose flour
1 cup (140 g) cornmeal
2 tsp baking powder
1/4 tsp baking soda
2 tsp kosher salt
1/2 tsp sugar
2 tbsp grated Parmesan cheese
3 tbsp chopped fresh herbs (thyme, rosemary, parsley, or basil)
1 cup (235 g) buttermilk
1/2 cup (100 g) DaVinci Extra Virgin Olive Oil, plus more for the pan
1 egg
1 egg yolk


1. Preheat the oven to 400° F and place a 10” cast iron skillet in the oven to warm as the oven preheats.
2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, sugar, parmesan cheese, and herbs. Set aside.
3. In another bowl or large measuring cup, whisk together buttermilk, olive oil, egg, and egg yolk until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and no flour streaks remain.
5. Place two tablespoons of olive oil into the bottom of the hot cast iron pan and then pour in the cornbread batter. Spread in an even layer and bake for 15-20 minutes until the edges are deeply browned and the center is golden and set. Let cool in the pan for a few minutes before slicing and serving. Enjoy!
Credit: Anna Ramiz @gatheredatmytable

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