August 19, 2019
By Olive Magazine
photo credits : olivemagazine.com
Mini herb, green olive and buttermilk cornbreads
Cooking Time: 45 mins
Makes: 10-12
Ingredients
200g plain flour
100g cornmeal or polenta
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
284ml buttermilk
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)
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