Black olive and cheese cornbread (Photo: Emma Boyd)

Recipe: Black olive and cheese cornbread

A slice of this slathered in butter makes for the perfect savoury snack.

This loaf provides a wonderful burst of flavour that will brighten up any lunchbox. Make it as a loaf or in muffin tins for handy snacks. And as with the banana bread I shared last week, it’s always better with a generous spread of butter (I’ve been known to spread mine so thick it looks like cheese!).  

BLACK OLIVE & CHEESE CORNBREAD

Makes 1 loaf

  • 3 eggs
  • 1 cup milk
  • 1 red onion, finely chopped
  • 1 red capsicum, finely chopped
  • 15 black olives, stones removed, roughly chopped
  • 150g tasty cheese
  • 1 tablespoon apple cider vinegar
  • 50g butter, melted, plus extra for greasing
  • 200g quick-cook polenta
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt

Preheat the oven to 180°C and grease a loaf tin with butter.  

Put the eggs in a mixing bowl along with the milk and whisk to combine. Add the onion, capsicum, olives, cheese, vinegar and butter and mix again before adding the remaining ingredients and mixing until just combined.  

Pour into the loaf tin and bake for 45-50 minutes or until a skewer inserted into the centre of the loaf comes out clean.

Cool in the tin for 10 minutes before turning onto a cooling rack to cool. Either eat as is or toasted with lashings of butter.  


The Spinoff’s food content is brought to you by Freedom Farms. They believe talking about food is nearly as much fun as eating it, and they’re excited to facilitate some good conversations around food provenance in Aotearoa New Zealand.

Related:


The Spinoff is made possible by the generous support of the following organisations.
Please help us by supporting them.