Perfect Olive Oil Cornbread

Cornbread lovers, gather round because I’ve got a recipe here that you are going to LOVE. And guess what? If you are not on team cornbread, or think that you are not, you need to gather round too, as this cornbread will have you begging to join the team – I promise. I mean, if we’re being perfectly honest here, even I have spent much of my life questioning my cornbread team membership – but no longer. This cornbread is made with olive oil (rather than butter – or a combo of the two, which is what my old go-to cornbread recipe called for . . . ) which makes for the most flavorful and moist of cornbreads. And it is even better the second day, FYI . . .

Perfect Olive Oil Cornbread Recipe | Jessie Sheehan Bakes
Perfect Olive Oil Cornbread Recipe | Jessie Sheehan Bakes

And, as you might have guessed I made this cornbread with Colavita Olive Oil – my favorite, in case you were wondering . . . and you can watch me make it here. But I also made it with a few other ingredients (and ratios of ingredients) that I think are worth mentioning: First, I made it with equal amounts all-purpose flour and coarse corn meal – usually I add a bit more flour to my cornbread recipe, but I now realize that a 1:1 ratio is where it’s at if you’re after a fluffy cornbread – which I did not realize I was after, but now I know better . . . and that coarse cornmeal is the way to go here, for that toothsome and very “corny” texture and taste.I also add buttermilk to my cornbread, which adds a lovely tang and tenderness to the bread. And I add brown sugar, rather than white or a mixture of the two, as brown sugar is one of my faves and it adds its lovely molasses and caramel notes to the bread. Now interestingly enough, the bread is not very sweet at all the first day you make it, but by the second day the sugar brings out the subtle sweetness of the corn and you are in for a real treat. In short, joining team cornbread is all that it is cracked up to be, and then some.

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5 from 11 votes

Perfect Olive Oil Cornbread

Recipe Author Jessie Sheehan

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal coarsely ground
  • 2 tsp baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup light brown sugar
  • 1 cup buttermilk
  • 1/2 cup Colavita olive oil
  • 1 large egg
  • 1 yolk

Instructions

  • Preheat the oven to 375°F. Grease an 8×8-inch square pan with non-stick cooking spray or softened butter and line with parchment.
  • Combine the dry ingredients in a large bowl. Whisk to combine.
  • In a large measuring cup or small bowl, whisk together the buttermilk, oil, egg and yolk, until incorporated.
  • Pour the liquid ingredients into the dry and using a rubber spatula, gently combine the two.
  • Transfer the batter to the prepared pan and bake for about 25 minutes, rotating the pan after 12. The bread is ready when a tester comes out clean. Let cool briefly and serve warm with loads of salted butter.
  • The cornbread will keep a few days on the counter, tightly covered in plastic wrap and is best the second day.

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10 replies on “Perfect Olive Oil Cornbread”

5 stars
I subbed gluten free flour for AP, whole milk yogurt for buttermilk and 1/4 cup of date sugar instead of 1/2 cup white- and added chopped jalapeños to half of them. Also added some fresh squeeze orange juice to the batter. Yummy. Thank you!

Just wanted to thank you for this great recipe! I made 48 corn muffins for our church Thanksgiving lunch and they were a hit! Only subs I made was to use a little bit of apple sauce because I didnt quite have enough olive oil., and I used two whole eggs instead of the the yolk of one. Still wonderful! Thanks!

5 stars
I was searching for a cornbread recipe using olive oil and came across your recipe. Not only is it absolutely delicious, I’ll never make cornbread any other way! As a matter if fact, I made 3 batches today to use in our Thanksgiving dressing! I have no doubt it will blow everyone away!

5 stars
I made this cornbread for the first time and followed the recipe without any changes. Although I didn’t have any buttermilk so I used whole milk and 1 Tablespoon of white vinegar. I love the crispy outside and tender inside. Sometimes cornbread can be dense but this was perfect. We will be baking this again soon❣️

5 stars
Tried this recipe following all ingredients. It does taste better the next day!
I baked this to pair w my sister’s crockpot beef stew – good decision, the tomato base brought out the sweetness in the cornbread. Thanks for this amazing recipe!

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