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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.