Savory Olive-Stuffed Cornbread recipe

8 servings

1 1/2 cups cornmeal

1 1/2 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup light or regular sour cream (do not use fat free)

3/4 cup milk or buttermilk

1/3 cup butter, melted and cooled

1/4 cup canned chopped green chiles

1/2 cup Lindsay® Spanish Olives Stuffed with Pimiento, drained and chopped

1/2 cup Lindsay® Black Ripe Pitted Olives, drained and chopped

1 cup shredded Monterey Jack or Cheddar cheese

Optional toppings: additional sour cream, sliced olives

Heat oven to 375 degrees F.

In a medium bowl, combine cornmeal, flour, sugar, baking powder, soda and salt; mix well.

In a large bowl, lightly beat eggs.

Add sour cream, milk, butter and chilies; mix well.

Add dry ingredients; mix just until dry ingredients are moistened.

Grease an 8 or 9-inch baking pan.

Spread about 1/3 of the batter evenly over bottom of dish.

Sprinkle both olives and cheese over batter.

Drop remaining batter by tablespoonfuls evenly over olive mixture.

Spread batter evenly over olive mixture to edges of pan.

Bake 30 to 35 minutes or until golden brown.

Cut into squares; serve with desired toppings.