Olive Oil Cornbread

Cooking Time: 55 Min    Servings: 12

Traditional cornbread taste with the added health benefits of extra virgin olive oil.

Products needed:


  • 1 1/2 c flour

  • 1 c corn meal

  • 2/3 c granulated sugar

  • 1 tablespoon brown sugar

  • 1 1/2 tablespoons baking powder

  • 1 1/3 c milk

  • 4 tablespoons The Olive Scene Butter Infused Olive Oil
    (plus extra for oiling the pan)

  • 1 egg


  1. Preheat oven 350*F.

  2. Oil an 8” cast iron skillet and place in preheating oven. (If using an 8x8” baking pan, do not preheat in the oven)

  3. Combine dry ingredients well.

  4. Beat together milk, eggs, then oil.

  5. Add liquid ingredients to dry and stir gently, breaking up large lumps. Do not over-beat

  6. Carefully remove skillet from oven and spread batter in it.

  7. Bake 45-55 minutes until golden.

  8. Remove from oven and brush with butter olive oil (optional).

  9. Allow to cool.


  1. Fill 12 greased muffin pans.Bake 350* 45 min until golden.Remove immediately from pans to cool.

  2. Substitute a spicy oil for half or all of the Butter Oil - our favorite is using 2/3 cup Baklouti Oil with 2/3 cup Butter Oil for a sweet/spicy corn bread