When it comes to Southern comfort food (and BBQ), cornbread holds a special place in many hearts. Its golden crust, fluffy texture, and distinct corn flavor make it a beloved side dish. In this blog post, I invite you to embark on a culinary adventure with my Honey Basil Olive Oil Cornbread (sourdough or not). This unique twist on traditional cornbread combines the richness of olive oil, the subtle sweetness of honey, and the aromatic essence of fresh basil. The result? A mouthwatering cornbread with an irresistible combination of fragrant basil, luscious honey, and the delicate richness of olive oil.

The Magic of Sourdough.

Before we dive into the recipe, let’s talk about the magic of sourdough. Sourdough starters are created by fermenting flour and water, harnessing the power of wild yeast and beneficial bacteria. This fermentation process not only adds depth of flavor but also makes the cornbread more easily digestible. Plus, using a sourdough starter in this recipe gives the cornbread a lovely tang that complements the other ingredients perfectly. Although you can choose to not add sourdough, I find it an excellent opportunity to use up some sourdough discard and add additional flavor to the cornbread!

A Perfect Balance of Flavors:
Honey Basil Olive Oil Cornbread offers a perfect balance of savory and sweet flavors. The subtle sweetness of honey adds a delightful touch to the traditional cornbread, while the aromatic essence of fresh basil infuses each bite with a burst of herbal freshness. The addition of olive oil brings a delicate richness and a moist texture that elevates the overall experience. Prepare to be amazed as these flavors harmonize in a symphony of taste that will leave you craving for more.

The Power of Olive Oil:
In this recipe, olive oil takes center stage, replacing the traditional butter or vegetable oil. Not only does it add a unique depth of flavor, but it also contributes to the overall moistness and tenderness of the cornbread. Olive oil brings its own health benefits as well, packed with monounsaturated fats, antioxidants, and other nutrients. Say goodbye to dry and crumbly cornbread and embrace the richness and goodness that olive oil brings to the table.

The Versatility of Honey Basil Cornbread:
Honey Basil Olive Oil Cornbread is incredibly versatile and can be enjoyed in various ways. Serve it as a side dish alongside soups, stews, or BBQ. Its savory profile makes it an excellent accompaniment to hearty dishes, adding a touch of sweetness that complements the flavors. Alternatively, savor it on its own as a delicious snack or breakfast option. Toast it lightly and spread a dollop of butter or your favorite jam for a delightful treat that will brighten your mornings.

Looking for more quick sweet bakes?

• Candied Pomelo Scones
• Black Sesame Banana Bread
• Chai Tea Financiers
• Sourdough Ube Crumble Sweet Rolls
• Black Sesame & Banana Chiffon

Print Recipe

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.

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American

Keyword: quick bread, sourdough, sourdough discard

Equipment

• 1 loaf pan

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.