Olive and Feta Cornbread

1 cup yellow cornmeal
1 cup all-purpose flour
4 tsp. baking powder
2 large eggs
1 cup buttermilk
1/4 cup honey
1/4 cup butter or margarine, melted
1 cup feta cheese, crumbled
3/4 cup California ripe olives, wedges

In a large bowl, mix cornmeal, flour and baking powder.

In a small bowl, beat eggs, buttermilk, honey and butter until blended. Gently stir in cheese and olives. Add egg mixture to flour mixture and stir just until dry ingredients are evenly moistened. Spread batter in greased 8-inch square baking pan.

Bake in a 375F oven until bread pulls away from sides of pan and a wooden pick inserted in center comes out clean, about 35 minutes. Serve warm or cool. Cut into 8 pieces.

Makes 8 servings
Source: California Olive Industry