Cornbread with Olive Oil
Ingredients
Batter
- 1 ¼ cups unbleached all-purpose flour
- 1 cup yellow cornmeal, medium or coarse grind
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain yogurt
- 1 cup frozen corn kernels, thawed
- 2 large eggs, room temperature
- ¼ cup honey
- ¼ cup olive oil
- 1 tablespoon olive oil
Glaze
- 2 tablespoons honey
- flaky sea salt
Instructions
- Set a 9-inch cast iron skillet on middle rack of oven.
- Heat oven to 400° F.
Prepare batter
- In large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
- In blender or food processor, pulse together yogurt, corn, eggs, ¼ cup honey, and ¼ cup olive oil until combined. (Some corn lumps will remain.)
- Make a well in the dry ingredients, and pour in wet ingredients.
- Gently fold mixture, just to combine.
- Remove cast iron skillet from oven.
- Pour remaining tablespoon of olive oil into skillet and swirl pan to coat bottom of skillet.
- Pour batter into skillet.
Bake
- Return skillet to oven.
- Bake until golden on top and a toothpick inserted into center comes out clean, approx. 25 minutes.
Prepare and apply glaze
- Microwave remaining 2 tablespoons of honey for 30 seconds on medium power.
- Brush warm honey over surface of warm cornbread.
- Sprinkle with sea salt.
- Let cool 15 minutes before serving.
Notes
Adapted from Healthy Skillet Cornbread, Zestful Kitchen.