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Recipe Savory Olive-Stuffed Cornbread (Side Dish)
Home Cooking Recipes
Required Ingredients:
- 1 1/2 cups cornmeal
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup light or regular sour cream (do not use fat free)
- 3/4 cup milk or buttermilk
- 1/3 cup butter, melted and cooled
- 1/4 cup canned chopped green chiles
- 1/2 cup Lindsay® Spanish Olives Stuffed with Pimiento, drained and chopped
- 1/2 cup Lindsay® Black Ripe Pitted Olives, drained and chopped
- 1 cup shredded Monterey Jack or Cheddar cheese
- Optional toppings: additional sour cream, sliced olives
Preparing/Cooking:
- Heat oven to 375 degrees F.
- In a medium bowl, combine cornmeal, flour, sugar, baking powder, soda and salt; mix well.
- In a large bowl, lightly beat eggs.
- Add sour cream, milk, butter and chilies; mix well.
- Add dry ingredients; mix just until dry ingredients are moistened.
- Grease an 8 or 9-inch baking pan.
- Spread about 1/3 of the batter evenly over bottom of dish.
- Sprinkle both olives and cheese over batter.
- Drop remaining batter by tablespoonfuls evenly over olive mixture.
- Spread batter evenly over olive mixture to edges of pan.
- Bake 30 to 35 minutes or until golden brown.
- Cut into squares; serve with desired toppings.
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