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
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