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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Cornbread with stuffed and black olives. A nice side with Chili SOURCE;; Lindsay Olives. Ingredients:
1-1/2 cups cornmeal |
1-1/2 cups all-purpose flour |
1/4 cup sugar |
1 tbs. baking powder |
1 tps. baking soda |
1/2 tps. salt |
2 large eggs |
1 cup sour cream |
3/4 cup buttermilk |
1/3 cup butter, melted and cooled |
1/4 cup canned chopped green peppers |
1/2 cup chopped stuffed queen olives |
1/2 cup chopped pitted ripe olives |
1 cup shredded cheddar cheese |
Directions:
1. Heat oven to 375 F. In a medium bowl, combine cornmeal, flour, sugar, baking powder, soda, and salt; mix well. In a large bowl, lightly beat eggs. Add sour cream, milk, butter and chilies; mix well. Add dry ingredients; mix just until dry ingredients are moistened.
2. Grease an 8 or 9-inch baking pan. Spread about 1/3 of the batter evenly over bottom of dish Sprinkle both olives and cheese over batter. Drop remaining batter by tablespoonfuls evenly over olive mixture. Spread batter evenly over olive mixture to edges of pan. Bake 30 to 35 minutes or until golden brown. Cut into squares ; serve with desired toppings.
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