Olive Cornbread Recipe

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Ingredients:

Serving

1 cup coarse polenta ( cornmeal)
1 cup gluten-free self-raising flour
1/2 tsp xanthan gum (omit if not using gluten-free flour)
1 pinch salt
1 cup milk
2 tbsp milk
100 g butter, melted
1 egg, lightly whisked
1 cup cheddar cheese, coarsely grated
1/2 cup drained stuffed green olive, thinly sliced

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	227.98 Kcal (955 kJ)
Calories from fat	111.8 Kcal
		% Daily Value*
Total Fat	12.42g	19%
Cholesterol	43.57mg	15%
Sodium	575.29mg	24%
Potassium	70.83mg	2%
Total Carbs	24.1g	8%
Sugars	1.36g	5%
Dietary Fiber	1.22g	5%
Protein	4.84g	10%
Vitamin A	0.5mg	16%
Iron	0.2mg	1%
Calcium	126.4mg	13%

Amount Per 100 g
Calories	238.75 Kcal (1000 kJ)
Calories from fat	117.09 Kcal
		% Daily Value*
Total Fat	13.01g	19%
Cholesterol	45.62mg	15%
Sodium	602.46mg	24%
Potassium	74.18mg	2%
Total Carbs	25.24g	8%
Sugars	1.42g	5%
Dietary Fiber	1.27g	5%
Protein	5.07g	10%
Vitamin A	0.5mg	16%
Iron	0.2mg	1%
Calcium	132.3mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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