Herb & Olive Oil Corn Bread Recipe

Herb & Olive Oil Corn Bread Recipe
Herb & Olive Oil Corn Bread Recipe photo by Taste of Home
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Herb & Olive Oil Corn Bread Recipe

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Olive oil helps showcase the flavor of fresh herbs in this fragrant corn bread. It is always a huge hit with my family and friends!—Mary Lisa Speer, Palm Beach, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 3/4 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon grated Parmesan cheese
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup buttermilk
  • 3 tablespoons olive oil, divided
  • 1/2 cup plus 2 tablespoons shredded Italian cheese blend, divided

Directions

Preheat oven to 425°. Place an 8-in. cast-iron skillet in oven; heat skillet 10 minutes.
Meanwhile, in a large bowl, whisk the first eight ingredients. In another bowl, whisk egg, buttermilk and 2 tablespoons oil until blended. Add to cornmeal mixture; stir just until moistened. Stir in 1/2 cup cheese.
Carefully remove hot skillet from oven. Add remaining oil to skillet; tilt pan to coat bottom and sides. Add batter, spreading evenly. Sprinkle with remaining cheese.
Bake 12-15 minutes or until golden brown and a toothpick inserted in center comes out clean. Cut into wedges; serve warm. Yield: 8 servings.
Originally published as Herb & Olive Oil Corn Bread in Healthy Cooking Annual Recipes Annual 2016, p201

Nutritional Facts

1 wedge: 183 calories, 8g fat (2g saturated fat), 31mg cholesterol, 352mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

  • 3/4 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon grated Parmesan cheese
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup buttermilk
  • 3 tablespoons olive oil, divided
  • 1/2 cup plus 2 tablespoons shredded Italian cheese blend, divided
  1. Preheat oven to 425°. Place an 8-in. cast-iron skillet in oven; heat skillet 10 minutes.
  2. Meanwhile, in a large bowl, whisk the first eight ingredients. In another bowl, whisk egg, buttermilk and 2 tablespoons oil until blended. Add to cornmeal mixture; stir just until moistened. Stir in 1/2 cup cheese.
  3. Carefully remove hot skillet from oven. Add remaining oil to skillet; tilt pan to coat bottom and sides. Add batter, spreading evenly. Sprinkle with remaining cheese.
  4. Bake 12-15 minutes or until golden brown and a toothpick inserted in center comes out clean. Cut into wedges; serve warm. Yield: 8 servings.
Originally published as Herb & Olive Oil Corn Bread in Healthy Cooking Annual Recipes Annual 2016, p201

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