18 December, 2012

Southwest Olive Bread | In the Nick of Time


Southwest Olive Bread ingredients
Makes 4 Mini-Loaves
3 cups self-rising yellow cornmeal mix
1 tsp ground cumin
1/4 tsp ground red pepper
1.5 cups milk
2 eggs
1/4 cup vegetable oil
1 cup (4-oz) shredded Sharp Cheddar Cheese
2 (5.75-oz each) jars whole stuffed green olives, drained well and lightly tossed with flour



Southwest Olive Bread Directions
Preheat oven to 375ºF. Grease and flour four (3- x 5.5-inch) loaf pans; set aside.

In a medium bowl, combine cornmeal mix, cumin and red pepper. Add milk, eggs and oil, stirring until well blended. Add remaining ingredients and stir well.

Spoon batter into the prepared pans and bake in preheated oven until golden brown (about 35 to 40 minutes) and a toothpick inserted in center of bread comes out clean. Cool in pans on wire rack for 5 minutes; then, run a knife around pan edges to loosen bread; remove from pans and serve warm.


Southwest Olive Bread Notes

In The Nick of Time Edited by Anne Van Wagner Childs (Little Rock: Leisure Arts, Inc, 1994), 102. 


Page Last Modified 11 June  2016

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