Cornbread with Black Olives and Jalapeno Peppers

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 the 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 Jalapeno Peppers

1 cup of unbleached white flour
1 1/2 cups cornmeal
2 1/2 teaspoons of baking powder
1/2 teaspoon of sea salt
1/4 cup olive oil
1 cup of buttermilk
1 egg
1/3 cup of fresh dill (or a few teaspoons of dried dill)
1 cup of black olives, pitted and sliced
3 - 4 jalapeno peppers, seeded and finely chopped


Butter a 9-inch pie plate.

In a large bowl, combine the flour, cornmeal and salt. In another medium bowl, whisk together the buttermilk, olive oil and egg. Pour the buttermilk mixture into the dry ingredients and stir until just combined.

Fold in the olives, dill and jalapenos.

Transfer to the prepared pie plate, spread the batter evenly and sprinkle the top with a bit of dill. Bake in a preheated 350 degree oven for 40 - 45 minutes or until golden brown.

Serves 4 - 6.

More cornbread recipes from my vegetarian kitchen:
Jalapeno Cornbread Wedges
Classic Cornbread
Jalapeno Spoon Bread

11 comments:

Ramya Vijaykumar said...

I made corn bread but it was so yellow, I guess it should be because of Olives and Dill... looks very soft and yummy...

A_and_N said...

Wow, you've cooked up a storm here, Lisa :)

Oh, about the scalloped potatoes, we LOVED it. In fact, making it for my in laws when they land here next month. We didn't have fresh mushrooms, so had to make do with canned ones and I added a little more spice :) Its a keeper!

eatme_delicious said...

Yum olives sound like a great addition to cornbread! I don't make cornbread too often though because my boyfriend always finds it too dry.

Indhu said...

love this bread... awesome recipe :)
and I just spent an hour yesterday going through your recipes - love the collection :)

Johanna said...

This looks delicious - I imagine olives would give a bit of juiciness (as well as colour) to the cornbread - I think I would like it with cheese as well

Astra Libris said...

Oh my, I love cornbread and I love olives - you've created my ideal combo!! Brilliant!!

Susan said...

Make my mouth water just to read through the recipe, even w/out the photos. Great savory flavors, Lisa!

Madhumathi said...

Your corn beard has got a nice rustic color.Love the addition of jalapenos and olives.The bread looks very tempting!

Ivy said...

Another recipe to bookmark. I can't resist anything with olives in it.

Reva said...

Are you using pickled or fresh jalapenos? This looks so tasty, my husband is making it for thxgiving!

Lisa said...

Hi Reva;

I used fresh jalapenos.

Regards,
Lisa