Olive Oil Cornbread

olive oil cornbreadThis light cornbread is super moist from olive oil and applesauce. You can add fresh rosemary for a savory cornbread, or dust with cinnamon-sugar for a sweeter cornbread. I added ground flax seed for its Omega-3 benefits.


1 cup 1% milk

1 tsp apple cider vinegar

1 cup cornmeal

3/4 cup all-purpose flour

½ tsp salt

1 ½ tsp baking powder

1/2 tsp baking soda

1 Tb ground flax seed

2 eggs

½ cup applesauce

¼  cup olive oil

1 tsp finely chopped fresh rosemary (about a one-inch sprig)(optional)

1 tsp sugar mixed with ¼ tsp cinnamon (optional)


Preheat oven to 425’ Add vinegar to milk and let it curdle while you mix the other ingredients. Sift white flour with baking powder and baking soda. Stir in the rest of the dry ingredients and mix well. Whisk eggs with milk in a separate bowl, then whisk in applesauce and oil. Add rosemary if desired. Pour into dry ingredients. Mix with a large spoon only until ingredients are combined. Grease an 8 inch square pan with olive oil. Pour in batter. Bake for 20 minutes.  If you like a sweet -tasting cornbread, sprinkle lightly with cinnamon-sugar. Cool on a wire rack. Nice with soups or stews.

Rosemary and olive oil cornbread



One response to “Olive Oil Cornbread

  1. Pingback: Thanksgiving recipes | Roz's Scrumptious Recipes

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