Recipe: Olive Cornbread

Serves 4.


2 cups Arrowhead Mills cornbread mix
1/2 cup grated parmesan
2 eggs
2 Tbsp. canola oil
1 cup water
2 Tbsp. rice syrup
1/2 cup pitted calamata olives


Measure cornbread mix into a large bowl. Toss cheese with mix to coat. Mix eggs, olive oil, water and rice syrup together. Stir liquid into cornbread mix. Add olives and stir just to combine. Spoon mixture into an 8” square baking pan and cook 25-30 minutes or until lightly browned and a tester inserted into the middle comes out with just a few crumbs.