Olive Cornbread Recipe

Name: Olive Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat oven to 180u00b0C.
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.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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 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, and more.

Yes, Olive Cornbread 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.

That's it — enjoy your meal!

Olive Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions