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.
- melted butter 25g, plus extra for greasing
- plain flour 200g
- cornmeal or polenta 100g
- baking powder 2 tsp
- salt ½ tsp
- sugar 1 tsp
- buttermilk 284ml
- eggs 2, beaten with a fork
- gruyère 75g, grated
- pitted green olives 50g, roughly chopped
- mixed herbs finely chopped to make 4 tbsp (such as basil, parsley and dill)
- STEP 1Heat 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 2Divide the mixture between the loaf tins and scatter with the remaining cheese, olives and herbs.
- STEP 3Bake 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.