Honey Basil Olive Oil Cornbread (sourdough or not)
Elevate your cornbread game with this delightful and unique twist on a classic recipe. Honey basil cornbread combines the natural sweetness of honey with the aromatic essence of fresh basil, resulting in a moist and flavorful treat. The combination of the earthy cornmeal, fragrant basil, and the subtle sweetness of honey creates a harmonious blend of flavors that will leave your taste buds craving for more. Whether served as a side dish or enjoyed on its own, this honey basil cornbread is a perfect balance of savory and sweet, making it a delightful addition to any meal or gathering.
Equipment
Ingredients
Non-sourdough recipe
- 120 g all-purpose flour
- 150 g yellow cornmeal
- 100 g cane sugar
- 170 g honey
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 225 g sour cream or buttermilk
- 65 g olive oil
- 8-10 basil leaves
Sourdough recipe
- 70 g all-purpose flour
- 150 g yellow cornmeal
- 100 g cane sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 75 g sour cream
- 65 g olive oil
- 170 g honey
- 100 g sourdough discard
- 8-10 basil leaves
Instructions
- Pulse basil leaves with olive oil.
- Cream together egg, sugar, and basil olive oil. Mix in honey, sour cream/buttermilk (and sourdough discard if you're making the sourdough version).
- Combine together your dry ingredients: flour, cornmeal, salt, baking soda, baking powder, and baking powder.
- Fold dry ingredients into the wet ingredients and pour into your baking pan.
- Preheat oven to 375ºF. Generously grease your baking dish with butter and then dust with flour.
- Bake for 25 minutes till the top is golden and lightly toasted or when a toothpick or knife inserted to the center of the loaf comes out clean.
Notes
Note:
buttermilk: buttermilk can be substituted with 1 tbsp lemon juice + milk. Set aside ~5min before using.
Variations:
You can use this recipe as a baseline to make other variations– just swap out the ingredients! For example, one of my favorites-- Pineapple Cornbread. Swap out 1 cup of milk with 1/2 cup milk and 1/2 cup pineapple juice. Pineapple juice is already acidic so you can leave out the lemon juice.