Olive Cheese Bread combines the brine-y flavors of olives, in a rich gooey cheese filling on top of crusty bread, for appetizer perfection. (I think I'd replace the nasty black olives, aka dog nostrils, with artichoke hearts.
i subbed maple syrup for the vanilla extract, used cake flour instead of all-purpose, oat milk instead of soy milk, and had to mix olive oil & coconut oil because i ran out of coconut oil, but it still turned out pretty well ~
We love cornbread, and with this recipe for mini herb, green olive & buttermilk cornbreads we've made it even better. They're really easy to make, are ready in under an hour but look really impressive.