Make these easy buttermilk cornbreads, then try some of our other brilliant bread recipes, such as a simple soda bread and sourdough bread. For more recipes using cornmeal, check out our classic cornbread, Venezuelan arepas and Ecuadorian empanadas.
Ingredients
- melted butter 25g, plus extra for greasing
- plain flour 200g
- cornmeal or polenta 100g
- baking powder 2 tsp
- salt ½ tsp
- sugar 1 tsp
- buttermilk 284ml
- eggs 2, beaten with a fork
- gruyère 75g, grated
- pitted green olives 50g, roughly chopped
- mixed herbs finely chopped to make 4 tbsp (such as basil, parsley and dill)
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6 and butter the mini loaf tins. Mix the flour, polenta, baking powder, salt and sugar. In another bowl or jug, whisk the buttermilk, eggs and butter with 1 tbsp water, then stir this into the dry ingredients until well mixed. Add most of the grated gruyère, chopped olives and herbs and fold through.
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Step 2
Divide the mixture between the loaf tins and scatter with the remaining cheese, olives and herbs.
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Step 3
Bake the loaves for 20 minutes, or until golden and risen (if using the larger tins they may need 22). Check with a skewer – they’re done when it comes out clean. Leave to cool in the tins for 15 minutes, then carefully turn out and cool on a wire rack, or eat with extra butter while still oven warm.
Check out more of our best bread recipes...
Nutritional Information
- Kcals 160
- Fat 6g
- Saturates 2.8g
- Carbs 19.9g
- Fibre 1.1g
- Protein 6.1g
- Salt 0.8g