Mini herb, green olive and buttermilk cornbreads
Makes 10-12
Easy
Total time:
We love cornbread, and with this recipe for mini herb, green olive and buttermilk cornbreads we've made it even better. They're really easy to make, are ready in under an hour but look really impressive.
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- 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.
