Cheesy Olive Cornbread


One of the things we’ve always wanted to make is cornbread. We hadn’t tasted cornbread until we were adults and it’s always seemed so exotic, part of another world – away from the white fluffy English sandwich loaves and croissants of our childhood and the buttery, charred naans and soft khubz of our teenage years. It appeared numerous times as references in the American literature we read at school and we couldn’t understand it – bread made of corn?

When we finally tried it – it was a revelation. (ESPECIALLY with butter.) And we started to seek it out – not so easy to find in London, as it happens. But we recently tried this new restaurant, The Lockhart, which offers a modern take on Southwestern American food and we loved it, including the warm sweet cornbread and butter we were served before our starters.

So we decided to try our own version – with Cheddar, Gruyere and olives. It’s so easy to make and so comforting!


Makes 8-12 wedges

4 eggs, beaten
325g polenta
1 cup milk
1 tsp baking powder
6 tbsp plain flour
1/3 tsp salt
1/2 tsp black pepper
1/2 cup + 1 tbsp Gruyere cheese, grated
1/2 cup sliced black olives
1/2 cup 1 tbsp Cheddar cheese, grated
1 tbsp butter

  1. Preheat oven to 200 degrees C (fan-assisted).
  2. Combine the beaten eggs with the polenta. Add the milk, baking powder, flour, salt and pepper to the mixture, until fully incorporated.
  3. Fold in 1/2 cup each of the grated cheeses (setting aside the remaining 1tbsp each).
  4. Mix in the black olives.
  5. Melt the butter in a small pan and add to the mixture, stirring thoroughly.
  6. Pour the mixture into a greased baking tin lined with greaseproof paper.
  7. Scatter 1 tbsp each of the grated cheeses on top of the mixture.
  8. Bake in oven for approximately 30-40 minutes, until a skewer inserted into the middle of the bread comes out cleanly (with a few crumbs sticking to it, to indicate moisture).
  9. Once baked, take the tin out of the oven and leave to cool for 10 mins. Then (carefully) turn the bread out onto a wiring rack to cool further.
  10. When the bread has cooled enough to handle, slice into wedges and eat!

So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.


2 thoughts on “Cheesy Olive Cornbread

  1. It sounds really good and shall be tried this weekend and if it turns out as good as I hope shall make it for your Mum the next time I invite her home for a meal.

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