Ingredients
- 3 Tbsp. olive oil, divided
- 1 cup yellow cornmeal
- 2 tea. baking powder
- 1/2 ta. salt
- 1 cup whole buttermilk
- 1 egg, lightly beaten
- 1 tea. Italian seasoning
Preparation
Step 1
Preheat oven to 425 degrees. Place 2 Tbsp. olive oil in a 10" skillet in oven to heat.
In a medium bowl, whisk together cornmeal, baking powder, and salt. In another bowl, combine buttermilk and egg, whisking until well combined. Pour buttermilk mixture into cornmeal mixture, stirring until just combined.
Remove skillet from oven. Swirl oil around pan to grease pan;l the pour oil into cornbread batter. Stir until oil is just combined. Pour batter into skillet.
Bake until cornbread is lightly brown and begins to pull away from the sides of skillet, approx. 15 minutes. Let cornbread cool in skillet for 5 minutes. Remove from pan and cool completely.
Preheat oven to 350 degrees. Cut cooled cornbread into 3/4" cubes. Place cornbread cubes on a rimmed baking sheet. Drizzle with remaining 1 Tbsp. oil. Sprinkle Italian seasoning over cornbread cubes, tossing to coat. Spread cubes on baking sheet.
Bake until lightly browned and crunchy, 15-20 minutes. Remove from oven, and let cool. Store in an airtight container for up to 5 days.