Herb & Olive Oil Cornbread Recipe

Name: Herb & Olive Oil Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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, room temperature; 3/4 cup buttermilk; 3 tablespoons olive oil, divided; 1/2 cup plus 2 tablespoons shredded Italian cheese blend, divided

Servings: persons

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, room temperature
3/4 cup buttermilk
3 tablespoons olive oil, divided
1/2 cup plus 2 tablespoons shredded Italian cheese blend, divided

1
Preheat oven to 425u00b0. Place an 8-in. cast-iron skillet in oven; heat skillet 10 minutes.
2
Meanwhile, in a large bowl, whisk the first 8 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup cornmeal, 1/2 cup all-purpose flour, 1 tablespoon sugar, 1 tablespoon grated Parmesan cheese, and more.

Yes, Herb & Olive Oil Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Herb & Olive Oil Cornbread

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