Olive Oil Cornbread

Olive Oil Cornbread

We like to use Calivirgin Jalapeno Garlic Olive Oil

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Olive Oil Cornbread
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Prep Time 5
Cook Time 35
Servings
8
Ingredients
  • 1 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cup milk
  • 2 tbsp Calivirgin Jalapeno Garlic olive oil
  • 1 large egg
Prep Time 5
Cook Time 35
Servings
8
Ingredients
  • 1 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cup milk
  • 2 tbsp Calivirgin Jalapeno Garlic olive oil
  • 1 large egg
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Preheat oven to 375˚F.
  2. In a large bowl, whisk together the dry ingredients.
  3. Whisk in the milk, olive oil and eggs until smooth.
  4. Pour batter into a 8-inch square baking pan.
  5. Bake for 30 - 35 minutes (or until an inserted toothpick comes out clean).
  6. Allow cornbread to cool for 5 - 10 minutes before slicing and serving.

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