Olive Oil Cornbread
Bake the perfect fall cornbread with Caputo “00” Chef’s Flour and Olitalia Extra Virgin Olive Oil. Moist, golden, and topped with honey butter.
- Yield: 6-8
- Prep Time: 15 min
- Cook Time: 55-60 min
Ingredients
Instructions
- Preheat the oven to 350 degrees F.
- Prepare an 8x8 inch pan with parchment overhanging on the sides and some Olitalia Extra Virgin Olive Oil to coat the pan.
- In a large bowl, combine Caputo “00” Chef’s Flour, cornmeal, sugars, baking powder and salt.
- In a separate medium size bowl, combine milk, yogurt, olive oil and eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Pour into the prepared pan, spread into an even layer, and bake for 55-60 minutes.
- While baking, prepare optional honey butter topping by whisking together room temperature butter and honey.
- Allow it to cool before serving. Top with Honey Butter and serve.
Products Used In The Recipe
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About the Chef
Meet Michele Loffreno
Michele Loffreno owner of Food Is Good F.I.G. Food Styling has served on the line at various restaurants throughout New York City and Italy. Desired to remain creative, Michele pursued the TV industry by becoming a Food Stylist on ABC's Emmy-Award-Winning show The Chew and Food Network’s Chopped. More recently, she was the culinary lead Food Stylist at THP, one of the world’s leading content and social media service providers for brand managers and marketers. As well as Brand Ambassador and Chef for Middleby Residential representing their luxury brand portfolio which includes Viking Range, AGA, La Cornue and Lynx in NYC.
Currently, Michele works as a Chef, Culinary Producer and Food Stylist for some of the most established food brands and television companies in the industry.