A lighter and fluffier cousin of cornbread made with oat milk and olive oil, perfect for holiday tables. Topped with butter, flaky sea salt, or honey for a delightful finish.
1: Preheat the oven to 375°F.
2: Bring oat milk to a simmer in a saucepan over medium heat.
3: Reduce heat to low and whisk in the cornmeal. Continue cooking, whisking constantly, for 3 minutes.
4: Add in 7 tbsp olive oil, salt, and rosemary. Whisk well then remove from the heat.
5: Whisk in the eggs until thoroughly combined.
6: Add remaining 3 tbsp olive oil to a 12 inch skillet, coating the sides well.
7: Pour batter into the skillet with olive oil and bake for 45-55 minutes until the top is set and the center is golden.
8: Serve with butter or a brush of olive oil, flaky sea salt, and optionally a drizzle of honey.
