Best Olive Cornbread Recipes
HERB & OLIVE OIL CORNBREAD
Olive oil helps showcase the flavor of fresh herbs in this fragrant cornbread. It is always a huge hit with my family and friends!-Mary Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place an 8-in. cast-iron skillet in oven; heat skillet 10 minutes., Meanwhile, in a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk and 2 tablespoons oil until blended. Add to cornmeal mixture; stir just until moistened. Stir in 1/2 cup cheese., Carefully remove hot skillet from oven. Add remaining oil to skillet; tilt pan to coat bottom and sides. Add batter, spreading evenly. Sprinkle with remaining cheese., Bake 12-15 minutes or until golden brown and a toothpick inserted in center comes out clean. Cut into wedges; serve warm.
Nutrition Facts : Calories 183 calories, Fat 8g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 352mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
OLIVE AND PARMESAN SKILLET CORNBREAD
Categories Bread Milk/Cream Olive Side Bake Vegetarian Parmesan Cornmeal Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Place 9- to 10-inch cast-iron skillet or 9-inch-diameter ovenproof skillet (do not use nonstick) on center rack in oven. Heat for 30 minutes.
- Whisk first 5 ingredients in large bowl. Whisk egg and next 3 ingredients in medium bowl to blend. Whisk 1/4 cup oil, then milk into egg mixture. Add egg mixture to dry ingredients; stir batter just to blend. Stir in cheese and olives.
- Remove skillet from oven. Add remaining 1 tablespoon oil to skillet; swirl to coat bottom and sides. Spoon batter into hot skillet. Place skillet in oven; reduce temperature to 400°F. Bake bread until golden and toothpick inserted into center comes out clean, about 22 minutes. Cool 5 minutes, then invert bread onto rack. Turn bread over. Serve warm or at room temperature.
OLIVE CORNBREAD
These mini cornbreads are wonderful served with soup. They are very quick and simple to make. If you are not a fan of olives, just leave them out or use an alternate topping of your choice.. If you are not on a gluten free diet, then you can use regular self-raising flour and omit the xanthan gum. Shown in my posted photo with "recipe#237528" and made with a gluten free blended flour. My family tell me that the regular flour version taste even better than the gluten free one that I can eat.
Provided by Jubes
Categories Quick Breads
Time 40m
Yield 8 mini-loaves, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C.
- Combine the polenta, flour, xanthan and salt in a large bowl.
- Add milk, melted butter and egg. Stir until combined.
- Stir in cheddar cheese.
- 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.
- Bake in preheated oven 25-30 minutes.
- Turn onto a wire rack to cool slightly. Serve warm.
- Best eaten the day they are cooked but can be warmed in the microwave if eating the next day.
- You can use any topping of choice. Chargrilled capsicums (peppers) are also a good topping.
Nutrition Facts : Calories 232.4, Fat 17.2, SaturatedFat 10.4, Cholesterol 72.8, Sodium 209.6, Carbohydrate 13.6, Fiber 1.1, Sugar 0.2, Protein 6.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #breads #dietary #gluten-free #quick-breads #free-of-something
You'll also love