green olive and red pepper corn bread
From "the Greek Vegetarian" by Kochilas. She says that although cornbread is not thought of as being traditional in Greek cooking, there are several recipes for sweet and savory corn breads that come from the northwest part of Greece. This particular recipe was "born in the bread bakeries of Athens".
prep time
10 Min
cook time
40 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 cup all purpose flour
- 1 1/2 cups coarse yellow cornmeal
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon oregano
- 1/2 teaspoon ground black pepper
- 1 cup milk - room temperature
- 1/4 cup olive oil
- 1 - egg, slightly beaten
- 1 1/2 cups cracked green olives, pitted and coarsely chopped
- 1/2 cup coarsely chopped roasted red peppers ( about 2 medium peppers)
- 2 tablespoons seeded, chopped pickled peperoncini
- 1/2 cup crumbled feta
- - butter, olive oil or spray to oil pan
How To Make green olive and red pepper corn bread
-
Step 1Grease 12-inch round ovenproof pie plate. Preheat oven to 375ºF.
-
Step 2In a large bowl, combine flour, cornmeal, salt , baking powder, oregano, and pepper. Mix well and make a well in center. Add milk, olive oil, egg, olives, peppers and feta and mix vigorously until thick batter forms.
-
Step 3Pour batter into prepared pan. Bake for 35-40 minutes,until cornbread starts to pull away from the rim of the pan. Cool in pan. Flip out onto inverted plate and then flip again so mounded side is on top. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes