1 cup cornmeal
1 cup flour
1/4 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup milk or buttermilk
1/4 Pompeian Smooth Extra Virgin Olive Oil
honey (optional, for extra sweetness)


  1. Preheat oven to 350 degrees Fahrenheit and line an 8×8 inch square dish with parchment paper. Set aside.
  2. Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a medium-sized bowl, lightly beat two eggs, then add buttermilk, olive oil, and honey. Whisk until completely combined.
  4. Add the wet ingredients to the dry ingredients and fold with a rubber spatula. The batter should be lumpy – do not overmix.
  5. Pour the batter into the prepared baking dish and place it in the oven. Bake for about 20-25 minutes until the edges are lightly golden and the center springs back when lightly pressed. Or, test with a toothpick.
  6. Take out of the oven and let the cornbread cool for a few minutes before slicing.
  7. Serve warm as a snack or pair with your favorite chili or soup.