Olive Cornbread
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This olive cornbread has become my go to when I want something hearty but still feel good about it. The combination of tangy kalamata olives, sharp cheddar, and fresh thyme creates this amazing savory flavor that's nothing like sweet cornbread. What I love most is how quick it comes together in just 40 minutes total, making it perfect for weeknight dinners or last minute gatherings. The greek yogurt keeps everything moist and tender while adding protein, so you're getting real nutrition in every slice. It's honestly one of those recipes that looks fancy but requires minimal effort and ingredients you probably already have on hand.
Ella x
Ingredients
- 200 gcornmeal
- 150 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 2eggs(large)
- 200 mlgreek yogurt
- 40 mlhoney
- 60 mlolive oil
- 120 gkalamata olives(pitted and chopped)
- 100 gsharp cheddar cheese(grated)
- 10 gfresh thyme(finely chopped)
- 60 gred onion(finely diced)
Detail level
Instructions
- 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
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
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
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
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
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
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
Remove from the oven and let cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
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