Cornbread with Black Olives and Jalapeno Peppers

Cornbread really doesn't need an introduction. Modestly dry, with a hint of moisture if you please, and packed full of your favorites if desired, my focus this time around is on cornmeal, olives, hot peppers and dill. I was originally going to make Olive Tapenade again with my latest purchase of Kalamata olives, but once I got the idea of cornbread with olives in mind, the fate of the plump purple beauties was determined.

This is an easy bread to whip up once you've completed the somewhat laborious task of pitting the olives. An olive / cherry pitter speeds up the process. The unique flavors of the ingredients come together with harmonious bliss.

Cornbread with Black Olives and Jalapeno Peppers

1 cup of unbleached white flour
1 1/2 cups cornmeal
2 1/2 teaspoons of baking powder
1/2 teaspoon of sea salt
1/4 cup olive oil
1 cup of buttermilk
1 egg
1/3 cup of fresh dill (or a few teaspoons of dried dill)
1 cup of black olives, pitted and sliced
3 - 4 jalapeno peppers, seeded and finely chopped

Butter a 9-inch pie plate.

In a large bowl, combine the flour, cornmeal and salt. In another medium bowl, whisk together the buttermilk, olive oil and egg. Pour the buttermilk mixture into the dry ingredients and stir until just combined.

Fold in the olives, dill and jalapenos.

Transfer to the prepared pie plate, spread the batter evenly and sprinkle the top with a bit of dill. Bake in a preheated 350 degree oven for 40 - 45 minutes or until golden brown.

Serves 4 - 6.

More cornbread recipes from my vegetarian kitchen:
Jalapeno Cornbread Wedges
Classic Cornbread
Jalapeno Spoon Bread