We love sharing exciting ways to use our range and love turning our hands to baking! Pick up some of our own Olive Envy Pitted Sicilian Olives at this weekends markets and try this recipe for yourself 💃
This Green Olive Cornbread is great on its own fresh out of the oven, a delicious accompaniment for an American style BBQ, or break them up and toast them for your next Caesar salad.
*Yield 6 mini loaf tins OR 12 muffin sized
INGREDIENTS:
25g melted butter, plus extra for greasing
200g plain flour
100g cornmeal or polenta
2tsp baking powder
½ tsp salt
1 tsp sugar
284ml buttermilk
2 eggs, beaten with a fork
75g Gruyere or swiss cheese, grated
50g pitted green olives, roughly chopped *We love our Pitted Sicilian Olives here
Mixed herbs finely chopped to make 4 tbsp (such as basil, parsley and dill)
METHOD:
STEP 1:
Heat the oven to 200C/fan 180C/gas 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 tbsp water, then stir this into the dry ingredients until well mixed. Add most of the grated Gruyère, chopped olives and herbs and fold through.
STEP 2:
Divide the mixture between the loaf tins and scatter the top with the remaining cheese, olives and herbs.
STEP 3:
Bake the loaves for 20 minutes, or until golden and risen (if using larger tins, they may need a couple more minutes). 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.
Enjoy !
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