Ingredients
- 1 ½ cup plain flour
- 3 tsp baking powder
- ½ tsp salt
- 1 cup cornmeal (maize flour)
- 2 Tbsp caster sugar
- 2 eggs, beaten
- 1 ½ cup buttermilk
- ¼ cup oil
- 25g butter, melted
- 1-2 scoops tapenade
Tapenade Corn Bread
Method
- Mix dry ingredients together, make a well in the middle
- Mix together oil, buttermilk & eggs together and add into well of dry ingredients, stir mixture to combine to a batter
- Add tapenade and gently stir to ripple through batter
- Pour into greased oblong baking tin
- Bake at 180 degrees Celsius for 20 mins
- Brush melted butter evenly over the top and bake for another 15 mins or until firm
- Note: this can easily be made gluten-free by using a GF cornmeal flour & plain GF flour, swap for same amount as in recipe
Comments
Tapenade is a great flavourful spread to use. For something a little different, try cooking it directly into the soft bread. It can also be eaten warm alongside a meal, or as a thinly sliced fresh or toasted base for your favourite snack toppings!
