Rosemary Olive Corn Bread

Delicious and fragrant corn bread, so moist and easy to make!

[ingredients title=”Ingredients”]

• 1 cup whole wheat flour
• 1 cup yellow cornmeal
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp dried rosemary
• 1/4 cup sliced olives
• 3 tbsp margarine melted
• 1 egg
• 1 cup buttermilk

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 375°F and line a 9×9″ pan with parchment paper.
2. In a bowl combine dry ingredients and set aside.
3.  In a separate bowl combine wet ingredients.
4. Add dry mixture into the wet mixture in 2 batches, mixing well.
5. Pour cornbread mixture into pan and top with olives and rosemary. Bake cornbread for 25-30mins or until an inserted toothpick comes out clean.
6. Remove the cornbread from the oven and pan, allowing it to cool on a wire rack for 15mins

[/directions]