Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona.The Hidatsa people of the Upper Midwest call baked cornbread naktsi. Cherokee and Seneca’s tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples or berries, and sometimes combining beans or potatoes with the cornmeal.  Modern versions of cornbread are usually leavened with baking powder. (Wikipedia.com)
source: Oprah Magazine 2014
Ingredients
3/4 cup all-purpose flour
3/4 cup coarse yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1/3 cup buttermilk
3/4 cup plus 2 tablespoons olive oil, divided
Directions
To make this olive oil cornbread recipe, start by positioning the rack in the center of the oven and preheat it to 425 degrees. Place a 10″ cast-iron skillet or round cake pan in the oven.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a large bowl, whisk eggs; then add buttermilk and 3/4 cup olive oil, whisking to blend. Add flour mixture, stirring with a wooden spoon until just combined.
Remove skillet from oven and add remaining 2 teaspoons olive oil, tilting pan to coat. Pour batter into skillet, tilting pan to spread evenly. Bake for about 15 minutes, or until a tester inserted into the center of the cornbread comes out with moist crumbs attached. Cool in pan on a wire rack for 15 minutes, then remove cornbread from pan. Serve warm. And there you have it…olive oil cornbread recipe Enjoy!
