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Olive oil cornbread

Name: Olive oil cornbread
Total time: 30 min
Yield: 8
Cuisine: North America
Ingredients: 150 g fine cornmeal (polenta); 125 g plain flour; 1 tbsp baking powder; ½ tsp salt; 2 tbsp sugar or honey; 2 eggs; 250 ml milk or buttermilk; 100 ml Noor olive oil, plus extra for the tin

Cornmeal, buttermilk and a mild oil in place of butter. Moist for days.

Time: 30 min
Serves: 8
Oil: Sunrise

Ingredients · Serves 8

150 g fine cornmeal (polenta)
125 g plain flour
1 tbsp baking powder
½ tsp salt
2 tbsp sugar or honey
2 eggs
250 ml milk or buttermilk
100 ml Noor olive oil, plus extra for the tin

Method

Heat the oven to 200 °C. Put 1 tbsp oil in a 20–23 cm cast-iron pan or tin and heat it in the oven.
Mix the cornmeal, flour, baking powder, salt and sugar.
Whisk the eggs, milk and oil, then stir into the dry mix until just combined.
Pour into the hot pan and bake for 20–25 minutes until golden and firm. Serve warm, with more oil for dipping.