green olive and buttermilk cornbreads

  

This bread recipe will impress all who taste it. Great for dinner or a special occasion.

 

25g melted butter, plus extra for greasing

200g plain flour

100g cornmeal

2 tsp baking powder

½ tsp salt

1 tsp sugar

284ml buttermilk

2 eggs, beaten with a fork

75g gruyère, grated

50g pitted green olives, roughly chopped

finely chopped to make 4 tbsp  basil mixed herbs, parsley and dill

 

Preheat the oven to 200°C/fan 180°C/gas 6. Butter the small loaf pans. Blend the flour, polenta, baking powder, salt, & sugar. In a separate dish whisk together the buttermilk, eggs, & butter with one tablespoon of water, then pour into the dry ingredients until completely combined. Bring in the grated gruyère, chopped olives, and herbs. Distribute the mixture evenly between the loaf pans and top with the remaining cheese, olives, and herbs.

Bake the loaves for a total of twenty minutes or until golden and risen. Check with a skewer; they are done when it comes out clean. Allow to cool in the pan for fifteen minutes before gently turning out and cooling on a wire rack, or serve with additional butter when still warm from the oven.