Tuscan Cornbread

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

 

 


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