Cornbread is a classic comfort food, loved for its golden crust and tender crumb. This cornbread recipe with olive oil delivers a moist, flavorful twist on the traditional Southern staple. Using olive oil not only makes the bread lighter and dairy-free, but also adds a subtle richness that enhances the corn flavor beautifully.
Ingredients
- 1 cup (150g) yellow cornmeal
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1 cup (240ml) unsweetened milk (dairy or non-dairy, see Tips)
- 1/3 cup (80ml) extra virgin olive oil
- 2 teaspoons apple cider vinegar or white vinegar
- 2 tablespoons (30ml) honey or maple syrup (optional, for extra moisture and flavor)
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch (20cm) square baking pan or a 9-inch (23cm) round cake pan with olive oil, or line with parchment paper for easy removal.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, whisk the eggs until blended. Add the milk, olive oil, vinegar, and honey or maple syrup (if using). Whisk until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined—do not overmix. The batter should be slightly lumpy.
- Transfer the batter to the prepared baking pan, smoothing the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let cool in the pan for 10 minutes. Then, slice and serve warm, or transfer to a wire rack to cool completely.
Tips
- Milk substitutions: This recipe works well with whole milk, 2%, or unsweetened almond, soy, or oat milk. Avoid using sweetened or flavored non-dairy milks, as they can alter the taste.
- Don’t overmix: Stir the batter until the dry ingredients are just moistened. Overmixing leads to a denser, tougher cornbread.
- Make it gluten-free: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Check that your cornmeal is also gluten-free.
- Storage: Cornbread dries out quickly. Wrap leftovers tightly in plastic wrap or foil and store as soon as possible (see Storage section below).
Serving Suggestions
- With chili or stew: Cornbread is the perfect side for hearty chili, soups, or stews. The slightly sweet, crumbly bread soaks up sauces beautifully.
- As a breakfast treat: Serve warm slices with a pat of butter and a drizzle of honey or maple syrup for a comforting breakfast or brunch.
- For sandwiches: Split cooled cornbread squares and use for rustic sandwiches with pulled pork, roast chicken, or grilled vegetables.
- Crumbled over salads: Toast leftover cornbread cubes for crunchy croutons on green salads or bean salads.
Variations
- Jalapeño and cheese: Stir 1/2 cup shredded cheddar cheese and 1/4 cup finely chopped jalapeños into the batter before baking for a spicy, savory twist.
- Sweet corn: Fold in 3/4 cup fresh or thawed frozen corn kernels for bursts of sweetness and extra texture.
- Herb cornbread: Add 2 tablespoons chopped fresh herbs like chives, rosemary, or thyme for a fragrant, savory loaf.
- Lemon zest: Stir in 1 teaspoon finely grated lemon zest for a bright, citrusy note that pairs well with spring and summer meals.
Storage and Reheating
Once completely cooled, wrap leftover cornbread tightly in plastic wrap or aluminum foil to prevent drying out. Store at room temperature for up to 2 days. For longer storage, refrigerate the wrapped cornbread for up to 5 days. To freeze, place wrapped slices or the whole loaf in a freezer-safe bag and freeze for up to 2 months.
To reheat, warm slices in the microwave for 10-15 seconds or in a 325°F (160°C) oven for about 10 minutes, wrapped in foil to prevent drying. For frozen cornbread, thaw overnight in the refrigerator before reheating as above. Avoid microwaving for too long, as it can make the bread rubbery.
Frequently Asked Questions
- Can I use olive oil instead of butter in any cornbread recipe?
- Yes, olive oil can generally be substituted for melted butter in most cornbread recipes at a 1:1 ratio. However, olive oil will yield a slightly different flavor and a moister texture. Choose a mild or light olive oil for a less pronounced flavor, or enjoy the fruity notes of extra virgin olive oil for more character.
- What type of cornmeal is best for cornbread?
- Medium-grind yellow cornmeal is most commonly used for classic cornbread, providing a balance of flavor and texture. Fine-grind cornmeal will give a softer, cake-like crumb, while coarse-grind creates a heartier, rustic texture. Avoid self-rising cornmeal for this recipe, as it can make the bread too salty or affect the rise.
- Is this cornbread recipe dairy-free?
- As written, the recipe is dairy-free if you use a non-dairy milk such as unsweetened almond, soy, or oat milk. Be sure to check that your milk alternative is unsweetened and unflavored for the best results.
- Can I make this cornbread in a cast-iron skillet?
- Absolutely! Preheat a well-seasoned 9-inch cast-iron skillet in the oven while you mix the batter. Carefully pour the batter into the hot skillet (it will sizzle), then bake as directed. This method gives the cornbread a crisp, golden crust.
- How do I keep my cornbread from being dry?
- Measure your flour and cornmeal carefully, and avoid overbaking. Adding honey or maple syrup helps retain moisture, as does using olive oil. Store leftovers tightly wrapped to prevent them from drying out, and reheat gently.
- Can I reduce the sugar or make it savory?
- Yes, you can reduce or omit the sugar for a less sweet, more savory cornbread. Feel free to add savory mix-ins like cheese, herbs, or chopped vegetables to suit your taste.
Related
- Quick Baked Cheesecake Recipe for Kids: Simple & Delicious
- Senior Accounts Payable Job Titles and Key Responsibilities
- Accounts Payable Job Descriptions for Small Businesses
Cornbread Recipe with Olive Oil: Moist, Flavorful & Easy