Corn Bread With Red Peppers And Black Olives Recipe

Name: Corn Bread With Red Peppers And Black Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 1 lemon juice; 1 cup cornflour; 1/2 cup flour; 1 teaspoon baking soda; salt as needed; fresh rosemary or Dry, finely chopped; 1/2 cup black olives pitted and halved; 1 red pepper roasted, peeled, and thinly sliced; 1 tablespoon honey

Servings: persons

1 cup milk
1 lemon juice
1 cup cornflour
1/2 cup flour
1 teaspoon baking soda
salt as needed
fresh rosemary or Dry, finely chopped
1/2 cup black olives pitted and halved
1 red pepper roasted, peeled, and thinly sliced
1 tablespoon honey

1
Preheat oven to 180 degrees Celsius.
2
Mix the milk with the lemon juice, and let stand for 10 minutes.
3
In a bowl, mix the flours, baking soda, salt, and rosemary.
4
Add peppers, olives, and rosemary.
5
In another bowl, mix the eggs, milk, and honey with a fork until obtaining a homogenous mixture.
6
Add the flour mixture, and mix well.
7
Grease a rectangular baking pan with olive oil, and sprinkle with cornmeal.
8
Pour the mixture in the pan, and bake for 35 to 45 minutes.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup milk, 1 lemon juice, 1 cup cornflour, 1/2 cup flour, and more.

Yes, Corn Bread With Red Peppers And Black Olives falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Bread With Red Peppers And Black Olives

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