Cornbread with Black Olives and Jalapeño 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 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 Print this recipe Ingredients: 1 cup unbleached white flour 1 1/2 cups yellow cornmeal 2 1/2 teaspoons baking powder 1/2 teaspoon sea salt 1/4 cup olive oil 1 cup buttermilk 1 egg 1/3 cup fresh chopped dill (or 3 teaspoons dried dill) 1 cup black or Kalamata olives, pitted and sliced 3 to 4 jalapeños, seeded and finely chopped Instructions: Preheat an oven to 350° and butter a 9-inch pie plate. In a large bowl, combine the flour, cornmeal and salt. In a 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 most of the dill and the olives and jalapeños. Transfer to the prepared pie plate, spread the batter evenly, and sprinkle the top with the remaining dill. Bake for 40 to 45 minutes or until golden brown. Makes 6 to 8 servings

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

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