Green Olive Cornbread with Salted Maple Butter (Edit recipe)

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Savory, sweet and absolutely dreamy slathered in salted maple butter, this vegan green olive cornbread is perfect for breakfast, a mid-afternoon snack or served along side your favorite chili.

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PREP TIME

20 minutes

COOK TIME

45 minutes to 50 minutes

INGREDIENTS

Serves: 8-10

Ingredients

1 cup Organic Oat Milk, Or other dairy-free milk
1 Tbsp Apple Cider Vinegar
0.5 cup Plant Based Butter, Plus more for greasing pan
0.5 cup Light Brown Sugar, Organic
0.25 cup Cane Sugar, Organic
6 oz Green Olives, Can of pitted green olives; reserve 1 Tbsp olive liquid before draining liquid; slice each olive in half
1 cup Cornmeal, Plus 3 Tbsp (total amount needed is 1 cup + 3 Tbsp)
1 cup All Purpose Flour, Plus 3 Tbsp (total amount needed is 1 cup + 3 Tbsp)
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 cup Corn, Canned corn kernels, drained
0.5 cup Plant Based Butter, Softened at room temperature (For Salted Maple Butter)
3 Tbsp Pure Maple Syrup, For Salted Maple Butter
0.25 tsp Sea Salt, For Salted Maple Butter

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375°. Grease 9“ x 5“ nonstick loaf pan with plant butter; set aside.
In small bowl, combine oat milk, apple cider vinegar & 1 Tbsp reserved olive liquid. Allow to sit for 10 minutes.
Melt 1 stick plant butter in small saucepan over low heat. Once melted, stir in sugars; whisk until sugar is dissolved. Remove from heat. Allow to cool slightly.
In large bowl, whisk to combine cornmeal, flour, baking powder, baking soda & salt.
Add melted butter mixture & oat milk mixture to bowl with dry ingredients; stir to combine. Stir in corn kernels, followed by green olive halves.
Pour mixture into prepared pan. Bake on middle rack of oven for 45-50 minutes, or until golden brown and a toothpick inserted in center comes out clean.
Allow to cool at least 30 minutes in pan before removing cornbread to wire rack to continue cooling.
To make Salted Maple Butter, combine ingredients in small bowl.
Use serrated knife to slice cornbread into 1-inch thick slices. Slather generously with that delicious salty-sweet butter.

Notes

Dairy-free. Egg-free. Nut-free. Wrap leftover bread in aluminum foil and keep at room temperature for up to 3 days. Store leftover salted maple butter in the fridge; bring to room temperature for 20 minutes before planning to use.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	430
Fat:	20 g
Carbohydrates:	57 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	806 mg
Fiber:	2 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated for total recipe.