Rosemary Olive Corn Bread

Rosemary Olive Corn Bread

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



  • 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


  1. Preheat oven to 375Β°F and line a 9Γ—9″ pan with parchment paper.
  2. In a bowl combine dry ingredients and set aside.
  3. Β 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

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