Black Sea cornbread with olives & tomatoes
A breakfast for one: 400 kcal with 7 g of protein, 62 g of carbs and 16 g of fat, ready in 40 min.
- 40 min
- Breakfast · 1 serving
- Turkish
- 400 kcal
Nutrition per serving
400 kcalEnergy: 7% protein, 59% carbs, 34% fat
- 7 gProtein
- 62 gCarbs
- 16 gFat
Fiber 7 gSugar 4 gSodium 610 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Corn flour70 g
- Olive oil2 tsp
- Black olives5 (20 g)
- Tomato1 (100 g)
- Cucumber80 g
Method
- Heat the oven to 200 °C and grease a small baking tin with half the olive oil.
- Mix the corn flour with a pinch of salt and the rest of the oil, then stir in about 120 ml hot water until you have a thick, spreadable batter.
- Spread the batter in the tin about 2 cm thick and bake for 30 minutes until the top is golden and cracked.
- Rest for 5 minutes, cut into squares and serve warm with the olives, tomato and cucumber.
Make ahead
Bake it the day before; wrapped, it keeps 2 days and warms in a dry pan in 2 minutes.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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