Cornbread with olive oil

Ingredients

• Not specifiedCornmeal
• Not specifiedWheat flour
• Not specifiedGrated cheese
• Not specifiedBicarbonate of soda
• Not specifiedChopped rosemary
• Not specifiedGarlic
• Not specifiedSalt
• 1Egg
• Not specifiedMilk
• 2 tbsp, plus an unspecified amount for greasingOlive oil

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C.

2. 2

   Mix dry ingredients

   In a large bowl, combine the cornmeal, wheat flour, bicarbonate of soda, grated cheese, chopped rosemary, chopped garlic and salt.

3. 3

   Blend the mixture

   Stir well until the dry ingredients are evenly combined.

4. 4

   Whisk wet ingredients

   In another bowl, beat the egg with the milk and 2 tablespoons of olive oil until the mixture is thin and smooth.

5. 5

   Combine the mixtures

   Gradually add the dry ingredients to the wet mixture, stirring continuously to avoid lumps.

6. 6

   Finish the batter

   Once the batter is combined, continue mixing for a few more minutes.

7. 7

   Prepare the tin

   Grease a baking tin with the remaining olive oil and scatter grated cheese over the bottom.

8. 8

   Add the batter

   Pour the batter into the tin and spread it evenly with a spoon.

9. 9

   Bake until golden

   Bake for 12–15 minutes, or until the surface is golden.

10. 10

    Cut and serve

    Cut into squares and serve warm with cheese or yoghurt.

What is cornbread with olive oil?

Cornbread is a savoury bake made with cornmeal, here combined with wheat flour for a softer, more cohesive crumb. This version is presented as Albanian-style and brings together olive oil, cheese, rosemary and garlic.

The short bake makes it useful alongside a meal or as a warm snack. Cheese scattered in the tin gives the underside an extra savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 23g protein, 17g carbs, 21g fat.

The cornmeal and wheat flour provide most of the carbohydrates, while the olive oil contributes fat and the egg, milk and cheese contribute protein as well as fat. Pair a square with vegetables or a salad for a more balanced plate; the supplied figures are per serving.

Choosing the ingredients

Cornmeal and wheat flour: both flours form the base, while the wheat flour helps the crumb hold together. The source does not specify their quantities or the grind of the cornmeal.

Cheese and herbs: grated cheese adds savouriness, and rosemary and garlic bring the main aromatic notes. Use cheese that grates easily and distributes through the mixture.

Getting a smooth batter

Wet mixture: whisk the egg, milk and measured 2 tablespoons of olive oil together before adding the dry ingredients. This gives the liquid a chance to combine evenly.

Gradual mixing: add the dry mixture in stages while stirring. Scrape around the sides of the bowl so pockets of flour do not remain.

Preparing the tin

Oil first: coat the baking tin with the remaining olive oil so the cornbread is less likely to stick. The recipe does not give a tin size or a total quantity of oil.

Cheese layer: scatter grated cheese over the oiled base before adding the batter. Spread the batter gently so the cheese stays underneath.

Checking when it is done

Colour: start checking at 12 minutes, since the stated baking time is 12–15 minutes. The surface should be golden before you take it out.

Oven variation: tin size and oven behaviour can affect how quickly the centre cooks, so use the colour cue as well as the timing. Avoid leaving it in longer than needed, as the edges can dry out.

Serving it warm

Cut the bake into squares and serve it warm, as directed. Cheese or yoghurt makes a simple accompaniment.

It also works beside a meal where a savoury bread is welcome. Keep any additions separate if you want the rosemary and garlic to remain the main flavours.

Recipe notes & tips

• Prepare and measure the ingredients before mixing, as the bake time is short.
• Chop the rosemary and garlic finely so they are spread through the batter.
• Add the dry ingredients gradually while stirring to help prevent lumps.
• Grease the tin thoroughly, including its corners.
• Begin checking for a golden surface at the 12-minute mark.
• Let the bake settle briefly before cutting neat squares.

Variations

• Change the cheese: use another good grating cheese for a different savoury flavour.
• Add black pepper: season the dry mixture with a little pepper.
• Use fresh herbs: replace some of the rosemary with another chopped herb.
• Serve with yoghurt: offer plain yoghurt alongside the warm squares.
• Add extra garlic: increase the chopped garlic for a stronger, more pronounced flavour.

Common mistakes to avoid

• Adding all the dry mixture at once: add it gradually while stirring to reduce lumps.
• Leaving flour at the bowl's edges: scrape the sides and base as you mix.
• Skipping the tin's oil: grease the base and sides so the bake releases more easily.
• Overbaking: check from 12 minutes and take it out when the surface is golden.
• Spreading unevenly: level the batter gently with a spoon before baking.

How to store

Cool completely, then store in an airtight container in the fridge and eat within 3 days. Reheat briefly in the oven until warmed through; avoid heating for too long, which can dry it out.

Frequently asked questions