Cornbread with Black Olives and Jalapeño Peppers

Cornbread with Black Olives and Jalapeño 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 these 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 Jalapeño PeppersCornbread with Black Olives and Jalapeño Peppers
Recipe by
Published on May 3, 2009

Simple classic buttermilk cornbread baked with plump Kalamata olives and fresh dill and a few jalapeños for a bit of heat

Print this recipePrint this recipe

  • 1 cup unbleached white flour
  • 1 1/2 cups yellow cornmeal
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup olive oil
  • 1 cup buttermilk
  • 1 egg
  • 1/3 cup fresh chopped dill (or 3 teaspoons dried dill)
  • 1 cup black or Kalamata olives, pitted and sliced
  • 3 to 4 jalapeños, seeded and finely chopped
  • Preheat an oven to 350° and butter a 9-inch pie plate.

  • In a large bowl, combine the flour, cornmeal and salt. In a 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 most of the dill and the olives and jalapeños.

  • Transfer to the prepared pie plate, spread the batter evenly, and sprinkle the top with the remaining dill. Bake for 40 to 45 minutes or until golden brown.

Makes 6 to 8 servings

Cornbread with Black Olives and Jalapeño Peppers

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


Ramya Vijaykumar said...

I made corn bread but it was so yellow, I guess it should be because of Olives and Dill... looks very soft and yummy...

A_and_N said...

Wow, you've cooked up a storm here, Lisa :)

Oh, about the scalloped potatoes, we LOVED it. In fact, making it for my in laws when they land here next month. We didn't have fresh mushrooms, so had to make do with canned ones and I added a little more spice :) Its a keeper!

eatme_delicious said...

Yum olives sound like a great addition to cornbread! I don't make cornbread too often though because my boyfriend always finds it too dry.

Indhu said...

love this bread... awesome recipe :)
and I just spent an hour yesterday going through your recipes - love the collection :)

Johanna GGG said...

This looks delicious - I imagine olives would give a bit of juiciness (as well as colour) to the cornbread - I think I would like it with cheese as well

Astra Libris said...

Oh my, I love cornbread and I love olives - you've created my ideal combo!! Brilliant!!

Susan said...

Make my mouth water just to read through the recipe, even w/out the photos. Great savory flavors, Lisa!

Chutneytales said...

Your corn beard has got a nice rustic color.Love the addition of jalapenos and olives.The bread looks very tempting!

Ivy said...

Another recipe to bookmark. I can't resist anything with olives in it.

Reva said...

Are you using pickled or fresh jalapenos? This looks so tasty, my husband is making it for thxgiving!

Lisa Turner said...

Hi Reva;

I used fresh jalapenos.