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
- 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
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.





More ideas for you
We are more than just olive oil and vinegar.
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!