Tuscan Cornbread

Why melt the butter if extra virgin is already liquid?  Use your favorite cornbread recipe, substituting extra virgin for melted butter.  Or use mine, below.

1 tablespoon vinegar and milk to make 1 cup liquid (because I don't have buttermilk)

1 tablespoon sugar or molasses

1 AND A HALF cups cornmeal (I use my best, stone-ground heirloom polenta)

1 AND A QUARTER cups soft wheat flour

1 tablespoon baking powder

1 AND A HALF teaspoons salt

2 eggs, lightly beaten

THREE QUARTERS cup quality extra virgin olive oil

Preheat oven to 375

Put 1 tablespoon vinegar in a measuring cup and add milk to make 1 cup liquid.  Dissolve molasses in milk (or add sugar).

Combine dry ingredients in a bowl.

Heat a lightly oiled 10" cast iron skillet over a low flame.

Add milk, eggs and extra virgin to dry ingredients and stir to barely combine.  Scrape into the skillet and bake, 35-45 minutes until golden brown.

Link to article, which includes a Tuscan Thanksgiving menu, in The Atlantic