Olive Cornbread

40 mins (prep 15, cooking 25)
11 ingredients
8 servings
These mini cornbreads are wonderful served with soup. They are very quick and simple to make. If you are not a fan of olives, just leave them out or use an alternate topping of your choice.. If you are not on a gluten free diet, then you can use regular self-raising flour and omit the xanthan gum. Shown in my posted photo with "Pumpkin and Leek Soup - No Dairy" and made with a gluten free blended flour. My family tell me that the regular flour version taste even better than the gluten free one that I can eat.

Categories:  <-60-mins , quick-breads , gluten-free , free-of... , breads , time-to-make ,
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Serving Size (91.18 g)
Servings 8
Amount per Serving
Calories 354.64 Calories from Fat 212.94
% Daily Value *
Total Fat 23.66g 291.23%
Saturated Fat 13.7g 547.86%
Trans Fat 0.41g %
Cholesterol 70.83mg 188.88%
Sodium 591.48mg 197.16%
Total Carbohydrate 21.15g 56.4%
Dietary Fiber 2.33 g 74.6%
Sugars 9.46 g %
Protein 16.03g 256.51%
Vitamin A 700.9IU% Vitamin C 1.07mg%
Calcium 451.31mg% Iron 0.87mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
coarse polenta, pinch salt, drained