Black Olive Cornbread

Kimball Tabernacle of Praise


2 cups Martha White® self-rising cornmeal

¾ cup Mayfield® buttermilk

½ cup Mayfield® sour cream

1 large egg

2 tablespoons melted butter

¼ cup chopped black olives

½ cup chopped onions

1 teaspoon red pepper flakes

1 cup shredded cheddar cheese


  1. Mix all ingredients together and pour into a greased 8 X 8 pan or a 10 inch Lodge® cast iron skillet.
  2. Bake at 400° F for 20-25 minutes.