This deliciously crumbly homemade cornbread with our spicy olive tapenade is a great side to any winter stew, especially a hearty vegan chilli! Uses our Florina Peppers & Chilli Tapenade.




  • Preheat the oven to 200c.
  • Oil and line a loaf tin with baking parchment.
  • Add all ingredients to a large bowl and mix well.
  • Bake in the oven for 25 mins until starting to brown and a skewer comes out clean.
  • Rest for no less than ten minutes, slice and serve!

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