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rosemary skillet cornbread

Serves: 8 – 10 Prep Time: 60 minutes

Ingredients

  • 1 cup all purpose flour, sifted
  • 1 cup yellow cornmeal
  • 1 tsp baking powder
  • ¾ tsp salt
  • ¼ cup sugar
  • 1 tbsp dried rosemary; finely chopped
    (plus more reserved for garnish)
  • ½ large white onion, finely chopped
  • 2 large eggs
  • ¼ cup Bertolli® Extra Light Tasting Olive Oil,
    plus 1 tbsp
  • 1 cup buttermilk

Preparation

  1. Heat oven to 425°F. and place skillet in oven to heat while preparing the cornbread. Sift flour, cornmeal, baking powder, salt and sugar together. Add rosemary and onion to the bowl. In a separate bowl, mix eggs, ¼ cup olive oil and buttermilk. Gently incorporate the wet ingredients into the dry ingredients, taking care not to over stir as this will make your cornbread tough.
  2. Remove skillet from oven and reduce the temperature to 375°F. Coat hot skillet with 1 tablespoon of olive oil. Pour batter in skillet and return to oven. Bake 25 minutes, or until golden brown. A knife inserted into the middle should come out clean. Allow bread to cool before removing from skillet.

  • 1 cup all purpose flour, sifted
  • 1 cup yellow cornmeal
  • 1 tsp baking powder
  • ¾ tsp salt
  • ¼ cup sugar
  • 1 tbsp dried rosemary; finely chopped (plus more reserved for garnish)
  • ½ large white onion, finely chopped
  • 2 large eggs
  • ¼ cup Bertolli® Extra Light Tasting Olive Oil, plus 1 tbsp
  • 1 cup buttermilk
  1. Heat oven to 425°F. and place skillet in oven to heat while preparing the cornbread. Sift flour, cornmeal, baking powder, salt and sugar together. Add rosemary and onion to the bowl. In a separate bowl, mix eggs, ¼ cup olive oil and buttermilk. Gently incorporate the wet ingredients into the dry ingredients, taking care not to over stir as this will make your cornbread tough.
  2. Remove skillet from oven and reduce the temperature to 375°F. Coat hot skillet with 1 tablespoon of olive oil. Pour batter in skillet and return to oven. Bake 25 minutes, or until golden brown. A knife inserted into the middle should come out clean. Allow bread to cool before removing from skillet.