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Rosemary & Olive Oil Cornbread Bites
45 mins
Ingredients
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3/4 cup white flour
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1/4 cup whole wheat flour
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1 cup cornmeal
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1 tsp. baking powder
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1 tsp. baking soda
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1/2 tsp. salt
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1/3 cup STAR Extra Light Olive Oil
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1 cup buttermilk or 1 Tbsp. of vinegar
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1 egg
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2 Tbsp. fresh rosemary, chopped
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1/2 pound blue cheese
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16 oz. kalamata olives
Instructions
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1.
Preheat oven to 350 degrees.
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2.
Whisk together flours, cornmeal, baking powder, baking soda and salt. Add all other ingredients and stir together just until moistened.
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3.
Pour into greased 8″x8″ pan and bake 20-25 minutes until a toothpick inserted comes out clean. After cornbread has cooled, cut into 1″ cubes.
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4.
Top each cube with piece of blue cheese and then an olive, holding all three pieces together with a toothpick.
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5.
Don’t have buttermilk? Pour 1 Tbsp. of vinegar into a 1 cup measuring cup and then fill the rest of the cup with milk. Let sit for five minutes before using in recipe.
