1 ½ cup plain flour
3 tsp baking powder
½ tsp salt
1 cup cornmeal (maize flour)
2 Tbsp caster sugar
2 eggs, beaten
1 ½ cup buttermilk
¼ cup oil
25g butter, melted
1-2 scoops tapenade
Mix dry ingredients together, make a well in the middle. Mix together oil, buttermilk & eggs together and add into well of dry ingredients, stir mixture to combine to a batter.
Add tapenade and gently stir to ripple through batter. Pour into greased oblong baking tin. Bake at 180 degrees Celsius for 20 mins. Brush melted butter evenly over the top and bake for another 15 mins or until firm.
Note: this can easily be made gluten-free by using a GF cornmeal flour & plain GF flour, swap for same amount as in recipe
Tapenade is a great flavourful spread to use. For something a little different, try cooking it directly into the soft bread. It can also be eaten warm alongside a meal, or as a thinly sliced fresh or toasted base for your favourite snack toppings!
