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updated: 9/26/2012 3:15 PM

Big Batch Olive Oil Cornbread

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  • Olive oil keeps corn bread moist without adding saturated fat.

      Olive oil keeps corn bread moist without adding saturated fat.
    Deborah Pankey/Daily Herald


4 large eggs

1 cups low-fat buttermilk

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1 cups 1-percent milk

2 cups yellow cornmeal (stone-ground works best)

2 cups unbleached all-purpose flour

(organic, preferred)

4 teaspoons baking powder

1 teaspoon baking soda

2 tablespoons sugar

teaspoon salt

4 tablespoons extra-virgin olive oil

Place rack in middle position and heat oven to 375 degrees. Brush or lightly spray a 9-by-13-inch baking dish with olive oil.

In a medium bowl, beat eggs with a wire whisk, then whisk in buttermilk and milk until well combined. Set aside.

In a large bowl, whisk cornmeal, flour, baking powder, baking soda, sugar and salt together. Make a well in the center of the dry ingredients and then pour egg and milk mixture into well; stirring with whisk until just combined; stir in olive oil.

Pour batter into prepared pan and bake until top is golden brown and edges have pulled away from baking dish sides, 30-40 minutes.

Transfer baking dish to wire rack and cool slightly. Cut into 16 pieces and serve warm.

Serves 16.

Cook's note: Try this cornbread in turkey stuffing or dressing.

Nutrition values per serving: 190 calories (25.6 percent from fat), 5.4 g fat (1.2 g saturated fat), 28 g carbohydrates, 1.2 g fiber, 5.9 g protein, 55 mg cholesterol, 253 mg sodium.

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