Olive Cornbread

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

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

Recipe

• 1 preheat oven to 180°c.
• 2 combine the polenta, flour, xanthan and salt in a large bowl.
• 3 add milk, melted butter and egg. stir until combined.
• 4 stir in cheddar cheese.
• 5 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.
• 6 bake in preheated oven 25-30 minutes.
• 7 turn onto a wire rack to cool slightly. serve warm.
• 8 best eaten the day they are cooked but can be warmed in the microwave if eating the next day.
• 9 you can use any topping of choice. chargrilled capsicums (peppers) are also a good topping.