Mini herb, green olive and buttermilk cornbreads, they're really easy to make, are ready in under an hour but look really impressive.
25g melted butter, plus extra for greasing
200g plain flour
100g cornmeal or polenta baking powder 2 tsp
½ tsp salt
1 tsp sugar
2 eggs, beaten with a fork
75g Grated Gruyère Cheese
50g pitted Telegraph Hill Traditional Olives, roughly chopped
4 tbsp mixed herbs (such as basil, parsley and dill)
- 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.
- Divide the mixture between the loaf tins and scatter with the remaining cheese, olives and herbs.
- Bake the loaves for 20 minutes, or until golden and risen (if using the larger tins they may need 22 min). 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.