Tuscan Cornbread

TUSCAN CORNBREAD

Why melt the butter if extra virgin is already liquid? Use your favorite cornbread recipe, substituting extra virgin for melted butter. Or use mine, below.

1 tablespoon vinegar and milk to make 1 cup liquid (because I don't have buttermilk)
1 tablespoon sugar or molasses
1 1/2 cups cornmeal (I use my best, stone-ground heirloom polenta)
1 1/4 cups soft wheat flour
1 tablespoon baking powder
1 1/2 teaspoons salt
2 eggs, lightly beaten
3/4 cup quality extra virgin olive oil

Preheat oven to 375.
Put 1 tablespoon vinegar in a measuring cup and add milk to make 1 cup liquid. Dissolve molasses in milk (or add sugar).
Combine dry ingredients in a bowl.
Heat a lightly oiled 10" cast iron skillet over a low flame.
Add milk, eggs and extra virgin to dry ingredients and stir to barely combine.
Scrape into the skillet and bake, 35-45 minutes until golden brown.

Link to article, which includes a Tuscan Thanksgiving menu, in The Atlantic