OLIVE CORNBREAD

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Olive Cornbread image

These mini cornbreads are wonderful served with soup. They are very quick and simple to make. If you are not a fan of olives, just leave them out or use an alternate topping of your choice.. If you are not on a gluten free diet, then you can use regular self-raising flour and omit the xanthan gum. Shown in my posted photo with "recipe#237528" and made with a gluten free blended flour. My family tell me that the regular flour version taste even better than the gluten free one that I can eat.

Provided by Jubes

Categories     Quick Breads

Time 40m

Yield 8 mini-loaves, 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 232.4, Fat 17.2, SaturatedFat 10.4, Cholesterol 72.8, Sodium 209.6, Carbohydrate 13.6, Fiber 1.1, Sugar 0.2, Protein 6.8

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