Dairy-free, Nut-free. Cornbread with a simple twist. Basil and extra virgin olive oil turn this into an Italian delight.
Mix all ingredients together.
Let sit for 5 minutes so corn meal can soak.
Pour into parchment paper lined 8x8 inch pan.
Bake for 25 minutes at 350F or until a toothpick inserted in center comes out clean.
You can add in some corn (fresh, thawed, or canned) to the batter for additional texture.