Cornbread really doesn't need an introduction. Modestly dry, with a hint of moisture if you please, and packed full of your favorites if desired, my focus this time around is on cornmeal, olives, hot peppers and dill. I was originally going to make olive tapenade again with my latest purchase of Kalamata olives, but once I got the idea of cornbread with olives in mind, the fate of these plump purple beauties was determined.
This is an easy bread to whip up once you've completed the somewhat laborious task of pitting the olives. An olive/cherry pitter speeds up the process. The unique flavors of the ingredients come together with harmonious bliss.
|Cornbread with Black Olives and Jalapeño Peppers|
|Recipe by Lisa Turner|
Published on May 3, 2009
Simple classic buttermilk cornbread baked with plump Kalamata olives and fresh dill and a few jalapeños for a bit of heat
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More cornbread recipes from my vegetarian kitchen:
Jalapeño Cornbread Wedges
Jalapeño Spoon Bread