Cornbread with Olives
Cornbread with Olives

In need of some bread for your meal?  Run out of time?  Cornbread is a quick and tasty alternative which works particularly well with tomato based dishes.


Use this recipe as a base and enhance it with sundried tomatoes, dfresh herbs, or as in this case, olives

Serves 4

Cooking time: 30 minutes


  • 225g Cornmeal
  • 225g Plain Flour
  • 4 tsp Baking Powder
  • 1/2 tsp Salt
  • 50g Butter
  • 200ml Milk
  • 2 tbsp Yoghurt (I use full fat Greek Yoghurt)
  • 1 Egg


  • Sieve the dry ingredients into a bowl
  • Melt the butter and mix with the milk, yoghurt & egg
  • Pour the liquid into the flour and stir well to give a thick mixture
  • Line a baking tin (approx 20cm square) with greaseproof paper
  • Pour the mix into the tray and roughtly smooth off.  It should be arounf 2.5cm thick
  • Bake in a preheated oven (220°C) until golden brown on top – about 15 minutes

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