Olive Cornbread

Name: Olive Cornbread
Ingredients: 1 cup coarse polenta (cornmeal); 1 cup gluten-free self-raising flour (or regular SR flour); 1/2 teaspoon xanthan gum (omit if not using gluten-free flour); 1 pinch salt; 1 cup milk; 2 tablespoons milk; 100 g butter, melted; 1 egg, lightly whisked; 1 cup cheddar cheese, coarsely grated; 1/2 cup drained stuffed green olive, thinly sliced

10 ingredients

9 steps

Ingredients

1 cup coarse polenta (cornmeal)
1 cup gluten-free self-raising flour (or regular SR flour)
1/2 teaspoon xanthan gum (omit if not using gluten-free flour)
1 pinch salt
1 cup milk
2 tablespoons milk
100 g butter, melted
1 egg, lightly whisked
1 cup cheddar cheese, coarsely grated
1/2 cup drained stuffed green olive, thinly sliced

Directions

1

Preheat oven to 180°C.
2

Combine the polenta, flour, xanthan and salt in a large bowl.
3

Add milk, melted butter and egg. Stir until combined.
4

Stir in cheddar cheese.
5

Spoon mixture among 8 250ml (1 cup) capacity mini-loaf pans and smooth over the surface. Top with sliced olives. You can use muffin pans or friand pans if you do not have the correct tins.
6

Bake in preheated oven 25-30 minutes.
7

Turn onto a wire rack to cool slightly. Serve warm.
8

Best eaten the day they are cooked but can be warmed in the microwave if eating the next day.
9

You can use any topping of choice. Chargrilled capsicums (peppers) are also a good topping.