Olive Cornbread

Instructions

1. 1

   Preheat your oven to 200°C and grease a 20cm square baking tin with olive oil.

   Tip: A cast iron skillet also works beautifully for this recipe and adds rustic charm.

2. 2

   In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and fresh thyme. Whisk together until evenly distributed.

   Tip: Sifting the dry ingredients ensures a lighter, more tender crumb.

3. 3

   In another bowl, whisk together eggs, Greek yogurt, honey, and olive oil until well combined and smooth.

   Tip: The yogurt adds moisture and tang while keeping the cornbread tender.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.

   Tip: A few lumps are fine; overmixing develops gluten and makes the bread tough.

5. 5

   Fold in the chopped Kalamata olives, grated cheddar cheese, and diced red onion until evenly distributed throughout the batter.

   Tip: Reserve a small handful of olives to scatter on top for visual appeal.

6. 6

   Transfer the batter to your prepared tin, smooth the top, and arrange reserved olives on the surface if desired.

   Tip: An offset spatula or the back of a spoon works well for smoothing.

7. 7

   Bake for 22-25 minutes until a skewer inserted into the center comes out clean and the top is golden brown.

   Tip: The cornbread should feel springy to the touch when fully baked.

8. 8

   Remove from the oven and let cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.