Olive Cornbread

Elevate your cornbread game with this savory Olive Cornbread recipe, a delightful twist on a classic favorite. Made with a traditional base of yellow cornmeal and buttermilk, this cornbread gets a Mediterranean-inspired upgrade with the addition of briny green or Kalamata olives and the optional touch of fresh rosemary. A few tablespoons of grated Parmesan cheese add a rich, nutty flavor, making this bread perfect for pairing with hearty soups, fresh salads, or as a standalone snack. Quick to prepare in just 15 minutes and baked to golden perfection in under half an hour, this recipe is ideal for weeknight meals or entertaining guests. Rustic and flavorful, this olive-studded cornbread is sure to impress with every slice!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 cup Yellow cornmeal
• 1 cup All-purpose flour
• 2 tablespoons Granulated sugar
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Buttermilk
• 1 large Egg
• 4 tablespoons Unsalted butter (melted and slightly cooled)
• 0.75 cup Pitted green or Kalamata olives (chopped)
• 1 teaspoon Fresh rosemary (minced, optional)
• 2 tablespoons Parmesan cheese (grated, optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet with butter or nonstick spray.

Step 2

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.

Step 3

In a separate bowl, whisk together the buttermilk, egg, and melted butter.

Step 4

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are fine.

Step 5

Fold in the chopped olives, rosemary (if using), and Parmesan cheese (if using) until evenly distributed.

Step 6

Pour the batter into the prepared baking pan or skillet, spreading it out evenly with a spatula.

Step 7

Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 8

Remove from the oven and let the cornbread cool in the pan for 10 minutes before slicing and serving.

Step 9

Serve warm or at room temperature. Pair with butter or your favorite soup for a delicious treat!

Nutrition Facts

Serving size	851.6 grams (851.6g)

Amount per serving	% Daily Value*
Calories	2036

Total Fat 96.00g	123%
Saturated Fat 42.60g	213%
Polyunsaturated Fat 2.40g
Cholesterol 376mg	125%
Sodium 5501mg	239%
Total Carbohydrate 263.50g	96%
Dietary Fiber 20.10g	72%
Total Sugars 38.20g
Protein 43.00g	86%

Vitamin D 181IU	903%
Calcium 566mg	44%
Iron 13mg	72%
Potassium 819mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 8.2%

Carbs: 50.4%