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Olive and Feta Cornbread
Makes 8 servings
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Ingredients
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1
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cup all-purpose flour
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1
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cup yellow cornmeal
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4
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teaspoons baking powder
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2
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large eggs
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1
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cup buttermilk
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1/4
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cup honey
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1/4
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cup butter or margarine, melted
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1
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cup crumbled feta cheese
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3/4
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cup California ripe olives, cut into wedges
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Prep time
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about 15 minutes
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Bake time
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about 35 minutes
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Mix flour, cornmeal and baking powder in large bowl. Beat eggs, buttermilk, honey and butter in small bowl until blended. Gently stir in cheese and olives. Add egg mixture to flour mixture and stir just until dry ingredients are evenly moistened. Spread batter in greased 8-inch square baking pan. Bake in a 375°F oven about 35 minutes or until bread pulls away from sides of pan and wooden pick inserted in center come out clean. Serve warm or cool. Cut into 8 wedges.
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© California Olive Industry
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Click here for printable version