20 Jun Olive Oil Cornbread
This batter is quite thin, so don't be scared if you feel like it's too thin. Also, really do let the batter rest. This lets the leavening ingredients get activated and it also allows the cornmeal to hydrate, creating a moister finished product. If you have a locally milled corn that will give you the best and sweetest product. We use local flint corn from Sun Gold Farms in Forest Grove, Oregon.
Recipe courtesy of Chefs Eric and Sara, Culinary Directors for Durant at Red Ridge Farms.
Preheat oven to 375°F.
In a mixing bowl, whisk together the wet ingredients.
Whisk the dry ingredients into the wet to make the batter.
Let rest for 30 minutes.
Line a standard muffin tin with 12 cupcake liners and lightly spray with your favorite nonstick spray.
Evenly distribute the batter among the cupcake liners.
Bake at 375°F for approximately 20 minutes or until golden and a toothpick inserted comes out clean.
Enjoy!
Ingredients
Directions
Preheat oven to 375°F.
In a mixing bowl, whisk together the wet ingredients.
Whisk the dry ingredients into the wet to make the batter.
Let rest for 30 minutes.
Line a standard muffin tin with 12 cupcake liners and lightly spray with your favorite nonstick spray.
Evenly distribute the batter among the cupcake liners.
Bake at 375°F for approximately 20 minutes or until golden and a toothpick inserted comes out clean.
Enjoy!