Recipes

Spicy Olive Oil Cornbread

Easy, fragrant and irresistible this spicy olive oil cornbread will be the perfect crowd pleaser!

Ingredients

Serves: 4

1/3 cup of Extra Virgin Olive Oil Vignoli IGP Sicily + a little for the mold
2/3 cup of cake flour + a little for the mold
½ cup of boiled corn kernels
2 tbs of whole milk
½ cup of plain white yogurt
3 tbs Vignoli Apulian Bomb (or more, to taste)
2 medium eggs
½ cup of stone ground cornmeal
2 tbs of baking powder
1 ½ teaspoon salt
¼ teaspoon of baking soda
2 tbs of Demerara cane sugar

Heat the oven to 390 F in static mode.
Oil and flour the inside of an 7 inches diameter springform pan.
In a medium bowl, combine the corn kernels, milk, yogurt, Vignoli Apulian Bomb and eggs and mix carefully.
In a second bowl, mix the pastry flour, corn flour, baking powder, salt, baking soda and sugar.
Quickly combine the two compounds: the dough should be soft but not liquid.
Pour the preparation into the pan and bake for 25-30 minutes or until a wooden skewer stuck in the heart of the cornbread comes out dry.
Allow to cool completely before serving.

Heat the oven to 200 C in static mode.
Oil and flour the inside of an 18 cm diameter springform pan. In a medium bowl, combine the corn kernels, milk, yogurt, Vignoli Apulian Bomb and eggs and mix carefully.
In a second bowl, mix the pastry flour, corn flour, baking powder, salt, baking soda and sugar.
Quickly combine the two compounds: the dough should be soft but not liquid.
Pour the preparation into the pan and bake for 25-30 minutes or until a wooden skewer stuck in the heart of the cornbread comes out dry.
Allow to cool completely before serving.