By Olive Magazine
photo credits : olivemagazine.com
Mini herb, green olive and buttermilk cornbreads
Cooking Time: 45 mins
200g plain flour
100g cornmeal or polenta
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 eggs (beaten with a fork)
25g melted butter (plus extra for greasing
75g gruyère cheese
50g pitted green olives (roughly chopped)
4 tablespoons mixed herbs such as basil, parsley and dill (finely chopped)
- Heat the oven to 180C and butter the mini loaf tins. Mix the flour, polenta, baking powder, salt and sugar. In another bowl or jug, whisk the buttermilk, eggs and butter with 1 tablespoon of water, then stir this into the dry ingredients until well mixed. Add most of the grated gruyère, chopped olives and herbs and fold through.
- Divide the mixture between the loaf tins and scatter with the remaining cheese, olives and herbs.
- Bake the loaves for 20 minutes, or until golden and risen (if using the larger tins they may need 22). Check with a skewer – they’re done when it comes out clean. Leave to cool in the tins for 15 minutes, then carefully turn out and cool on a wire rack, or eat with extra butter while still oven warm.