Real Recipes From Real Home Cooks ®

green olive and red pepper corn bread

Recipe by
Carolyn Haas
Whitewater, WI

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".

yield 6 -8
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For green olive and red pepper corn bread

  • 1 c
    all purpose flour
  • 1 1/2 c
    coarse yellow cornmeal
  • 1 tsp
  • 2 tsp
    baking powder
  • 1 tsp
  • 1/2 tsp
    ground black pepper
  • 1 c
    milk - room temperature
  • 1/4 c
    olive oil
  • 1
    egg, slightly beaten
  • 1 1/2 c
    cracked green olives, pitted and coarsely chopped
  • 1/2 c
    coarsely chopped roasted red peppers ( about 2 medium peppers)
  • 2 Tbsp
    seeded, chopped pickled peperoncini
  • 1/2 c
    crumbled feta
  • butter, olive oil or spray to oil pan

How To Make green olive and red pepper corn bread

  • 1
    Grease 12-inch round ovenproof pie plate. Preheat oven to 375ºF.
  • 2
    In 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.
  • 3
    Pour 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.

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