Total Time
Prep 15 mins
Cook 45 mins

This is a wonderful light dinner served with a side salad, or great served as a brunch also. It is delicious served warm or hot, and just as delicious served cold too! You can also make this in a spring form pan for a nicer presentation, and cut into a wedge shape. Serving size is only estimated, it depending on how large you slice the pieces. If desired green olives may be substituted for the black, or use both!

Ingredients Nutrition


  1. Set oven to 350°F.
  2. Grease a 9 x 5-inch loaf pan or a 8 x 4-inch loaf pan.
  3. In a large bowl, blend together flour, baking powder and garlic powder.
  4. Stir in the water or vegetable bouillon, oil, half and half cream and eggs; mix well to combine.
  5. Fold in the green onions or scallions (if using) olives, roasted peppers (or sun dried tomatoes if using) salt, pepper, dill and shredded cheeses; mix to combine well.
  6. Transfer/spoon into prepared loaf pan.
  7. Sprinkle with grated Parmesan cheese and paprika.
  8. Bake for 45-50 minutes, or until set.
  9. If serving this hot, allow to cool slightly before cutting and serving.
  10. Refrigerate if serving later to serve cold.
Most Helpful

I tried this recipe for a potluck mainly because last summer I had frozen some roasted tomatoes, garlic & basil that needed to be used. I also cleared my freezer of some leftover cheeses--gouda & asiago--which may have caused the unique cornmealish texture. Used water instead of broth, and sour cream instead of half & half but did not add dill. Doubled it and baked in glass loaf pans about 55 min. convection 350*. About 1/4 c. oil needed to be drained off each loaf after baking so maybe less oil is needed. Did not garnish. Like most things, it became better in flavor and texture later in the day when it was reheated in the microwave so this could be a make-ahead dish. <br/>Thanks Kittencal--your name on the recipe gave me confidence to serve the recipe in a group without auditioning it.

renajune November 03, 2014