Extra Virgin Olive Oil with Sun-dried Tomato & Corn Bread

Extra Virgin Olive Oil with Sun-dried Tomato & Corn Bread Ingredients:
1 c Coarse Yellow Cornmeal or Instant Polenta
1 tbsp Fresh or 1tsp Dried Rosemary, finely chopped
1 c Buttermilk
1 c Corn Kernels, drained
½ c Home Brand Sundried Tomatoes
2 tbsp Home Brand Olive Oil
1 c Self Raising Flour
½ tsp Salt
1 egg
½ c Milk

Directions:
Heat the oven to 200C.

Coat the bottom and sides of a 28cm ovenproof non stick pan with the oil.

Place in the oven to heat for at least 5 minutes.

Combine the cornmeal or polenta, flour, rosemary and salt in a bowl.
Beat together the egg, buttermilk and milk then carefully fold into the flour mixture along with the corn and sun dried tomatoes.

Remove the baking dish from the oven and pour in the batter.
Bake for 30 minutes until set and golden.
Cool on a wire rack.

Slice into wedges and serve with
Home Brand extra virgin olive oil for dipping and olives.