Olive Cornbread

Recipe by Jubes
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180°C.
  • Combine the polenta, flour, xanthan and salt in a large bowl.
  • Add milk, melted butter and egg. Stir until combined.
  • Stir in cheddar cheese.
  • 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.
  • Bake in preheated oven 25-30 minutes.
  • Turn onto a wire rack to cool slightly. Serve warm.
  • Best eaten the day they are cooked but can be warmed in the microwave if eating the next day.
  • You can use any topping of choice. Chargrilled capsicums (peppers) are also a good topping.
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