There are plenty of variations on this recipe by using our different fused and infused olive oils!
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 large egg
- 1/4 cup Fresh Harvest Olive Oil (Mild Extra Virgin, Butter, Tuscan Herb, etc)
Preheat the oven to 425 degrees and coat/brush the inside of a 9-inch pie plate, cast iron skillet, or 8×8 casserole dish with Fresh Harvest olive oil.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk together the milk, egg, and your choice of Fresh Harvest olive oil (Extra Virgin, Butter, Garlic, Mushroom and Sage, Tuscan Herb, Chipotle, etc.)
Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring. It’s okay if there are a few lumps.
Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Brush top with a bit more olive oil and serve.
Try using our different Extra Virgin, Fused and Infused olive oils for a wide range of flavors! Plus, consider stirring in some add-ins: like cheddar cheese or Monterrey Jack, roasted corn kernels, diced green chiles, jalapeños, blueberries, or even some cooked sausage! Drizzle with honey too!