Dirty Martini Cornbread

Craving a dirty martini?  Whip up this fun take on a classic cornbread recipe and bring Chef Jill’s dirty martini cornbread to your next BBQ! This crave-worthy take on a classic cornbread is made with the goodness of Ontario grain cornmeal.

Ingredients 

• 1 tbsp neutral oil (canola, vegetable, avocado, etc.) 
• 1 cup cornmeal 
• 1 cup all-purpose flour 
• 1 ¼ tsp baking soda
• 2 tbsp white sugar  
• ¼ tsp salt 
• 1 cup 2% plain Greek yogurt 
• ⅓ cup 3% milk 
• 3 tbsp olive brine, from the jar of olives 
• 1 egg 
• 6 tbsp unsalted butter, melted 
• ½ cup sliced olives, pitted 

Directions 

1. Cornbread doesn’t keep well; it’s best enjoyed immediately after baking, while still warm. Enjoy!
2. Preheat oven to 400F. Add oil to an 8 or 9-inch cast-iron skillet, then transfer the skillet to the oven to preheat. 
3. Add cornmeal, flour, baking soda, sugar, and salt to a large bowl, and whisk to combine. 
4. Add Greek yogurt, milk, olive brine and egg to a medium bowl and whisk until smooth. 
5. Add the wet ingredients to the dry, and mix to combine, but dont over mix. 
6. Fold in the melted butter and sliced olives. 
7. Carefully remove the hot skillet from the oven, and pour the cornbread batter into the skillet, careful, it might spit! 
8. Smooth out the mixture with a silicon spatula. 
9. Using oven mitts, carefully transfer the hot skillet back to the oven and bake for 18-22 minutes or until a toothpick inserted into the centre comes out clean. 
10. Allow to cool for 5 minutes before slicing and serving.