Texas-Style Olive Oil Cornbread

Ingredients:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup granulated sugar

1 cup buttermilk

1/4 cup EDDA olive oil

2 large eggs

1 cup corn kernels (fresh, frozen, or canned)

1 jalapeño pepper, seeded and finely chopped (optional)

Instructions:

Preheat your oven to 375°F (190°C) and grease a baking dish or cast-iron skillet with olive oil.

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.

In another bowl, whisk together the buttermilk, olive oil, and eggs.

Combine the wet and dry ingredients, then fold in the corn kernels and chopped jalapeño, if using.

Pour the batter into the prepared baking dish and bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cornbread cool slightly before slicing and serving.