Mini herb, green olive and buttermilk cornbreads
- Preparation and cooking time
- Total time
- Easy
- Makes 10-12
Skip to ingredients
- 25g melted butterplus extra for greasing
- 200g plain flour
- 100g cornmealor polenta
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp sugar
- 284ml buttermilk
- 2 eggsbeaten with a fork
- 75g gruyèregrated
- 50g pitted green olivesroughly chopped
- finely chopped to make 4 tbsp (such as basil mixed herbsparsley and dill)
Nutrition: per serving
- kcal160
- fat6g
- saturates2.8g
- carbs19.9g
- fibre1.1g
- protein6.1g
- salt0.8g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 and butter the mini loaf tins. Mix the flour, polenta, baking powder, salt and sugar. In another bowl or jug, whisk the buttermilk, eggs and butter with 1 tbsp water, then stir this into the dry ingredients until well mixed. Add most of the grated gruyère, chopped olives and herbs and fold through.
step 2
Divide the mixture between the loaf tins and scatter with the remaining cheese, olives and herbs.
step 3
Bake the loaves for 20 minutes, or until golden and risen (if using the larger tins they may need 22). Check with a skewer – they’re done when it comes out clean. Leave to cool in the tins for 15 minutes, then carefully turn out and cool on a wire rack, or eat with extra butter while still oven warm.
