Recipe: Tuscan Cornbread

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Why melt butter if extra-virgin is already liquid? Here is my Tuscan-style cornbread recipe.

    • 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 F. Put one tablespoon vinegar in a measuring cup and add milk to make one cup liquid. Dissolve molasses in milk (or add sugar).

Combine dry ingredients in a bowl.

Heat a lightly oiled 10-inch 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 for 35 to 45 minutes, until golden brown.

To read Faith's article about reinventing Thanksgiving for her Italian husband and friends, click here.

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Faith Willinger is a chef, author, and born-again Italian. She moved to Italy in 1973 and has spent over 30 years searching for the best food from the Alps to Sicily. More

Faith Heller Willinger is a born-again Italian. She moved to Italy in 1973 and was seduced by Italian regional cooking. Faith has spent more than 30 years searching for the best food and wine, as well as the world beyond the table from the Alps to Sicily. She has no regrets about mileage or calories. Faith was awarded the prestigious San Pellegrino award for outstanding work as an ambassador of Italian cooking. She lives full-time in Florence with her Tuscan husband, Massimo. Her son Max lives in Milan. She's the author of the bestselling (9th printing) guidebook Eating in Italy, the cookbook Red, White & Greens, and the narrative recipe book Adventures of an Italian Food Lover. Faith teaches in her kitchen in Florence on Wednesdays, supplied with freshly picked produce from her favorite farmers. Check out her web site at www.faithwillinger.com.
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