Olive Oil Cornbread

Oct 21, 2025by Lauren Powell

There are a few recipes that feel like home — warm, nostalgic, and rooted in comfort. Cornbread is one of those timeless dishes you eat with family and a cold glass of whole milk. But over the years, We've discovered that one simple swap makes it even better: using extra virgin olive oil instead of butter or vegetable oil.

Not only does olive oil create a softer, more tender crumb, but it adds a depth of flavor that feels both rustic and elevated at the same time. A touch of fruitiness, natural richness, and a velvety mouthfeel — it’s everything we love about Southern comfort with an Italian twist. Follow along with these simple steps to make the delicious cornbread.

Cornbread with Sola Stella Extra Virgin Olive Oil

Prep Time: 15 minutes
Baking Time: 30 minutes
Servings: 4-6

Ingredients:

1 cup of all purpose flour
3/4 cup yellow cornmeal
1 teaspoon kosher salt
1/2 tsp baking soda
2 tsp baking powder
1/2 cup Sola Stella Extra Virgin Olive Oil
1/2 cup honey
2 large eggs
1 1/4 cups buttermilk

Directions:

Preheat your oven to 375ºF. Place your 10-inch cast iron skillet in the oven while the oven preheats. If you are using a baking pan, do not preheat the pan.
In a mixing bowl, combine flour, yellow cornmeal, kosher salt, baking soda and baking powder.
In another mixing bowl, add Sola Stella Extra Virgin Olive Oil, honey, eggs and buttermilk. Mix well.
Add the dry ingredients to the wet ingredients. Do not over mix.
Remove cast iron pan from the oven and grease with Sola Stella olive oil. If you are using a baking pan, grease with Sola Stella olive oil & dust with flour.
Pour the batter into the prepared pan and place in oven.
Bake at 375°F (190ºC) for 30 minutes. The cornbread is done when a toothpick or skewer inserted into the center comes out clean. The top should be golden brown, the center not wobbly, and the sides should pull in from the edges of the pan.
Remove from oven and let cool for 10 minutes before serving.