Still not convinced that you can bake with olive oil in place of butter? This recipe is sure to win you over.
Just in time for the holidays, we’ve got a recipe to add to your Thanksgiving collection: a fantastically moist, tender, and ever-so-slightly textured cornbread. And better yet, we’ve replaced the butter with heart-healthy olive oil and added a speckling of seasonal fruits.
For the oil, I chose one of my personal faves, our Clementine Olive Oil. Its bright, citrusy flavor complements the sweet nuttiness of cornmeal, and it actually lends an orange hue to the overall bread once it bakes up. Using an item or two from the local farmers market, I added fresh persimmons and thyme to the mix.
Persimmons are an autumnal fruit that are only available for a few months at this time of year—they taste somewhere between a pear, plum, and sweet pumpkin, and their texture ranges from firm to very soft, depending on how ripe they are. Thyme is a natural match for both persimmons and cornbread, as the herb is gentle, mild, and matches sweet flavors rather well.
Enjoy this seasonal cornbread over the holidays, and let’s all be thankful for a healthy, local food supply!
1 cup cornmeal
1 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
3 tablespoons Clementine Olive Oil
1 ½ cups diced persimmons (skin-on or peeled, your preference)
1 tablespoon fresh thyme leaves
Makes 9 large or 16 small pieces.
Find this recipe at www.theolivepress.com/recipes/view/persimmon-and-thyme-cornbread