Name: Spicy Olive Oil Cornbread
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 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

Spicy Olive Oil Cornbread

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

Apulian Bomb Pepper Cream Tapenade front of 7oz jar

Vignoli Extra Virgin Olive Oil IGP Sicilia - Delicate front of 16.9oz bottle

Ingredients

Serves:4

Imperial Metric

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

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

Preparation

Imperial Metric

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.

For this recipe you need

Apulian Bomb

Extra Virgin Olive Oil IGP Sicilia - Delicate

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Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!

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Spicy Olive Oil Cornbread

Spicy Olive Oil Cornbread

Ingredients

Preparation

For this recipe you need

Truffle cheese e pepper chips

Vignoli’s springtime salad

Lemon extra virgin olive oil mimosa mini cakes

We are more than just olive oil and vinegar.