In article >,
"jmcquown" > wrote:

> I'd use homemade batter, too. I've never cared for boxed cornbread mixes.
> Unfortunately, I can't eat corn. And I'm not sure what the point is with
> the black beans in cornbread. Served *with* cornbread, sure

I once made a homemade rustic bread with black and green olives
throughout it. It impressed my friends at the party they invited me to
while I was in the middle of baking it. I hadn't planned on sharing it
since I'd just seen someone do it on TV that day. The olives might have
been best served on the side, but the olive bread was a hit at the
party. It was unique to all of our experiences. I'd guess that the beans
in cornbread is similar. It can't really be bad and it's different.
Perishability might be an issue, but my offering didn't last long.

leo

Leo wrote:

> I once made a homemade rustic bread with black and green olives
> throughout it. It impressed my friends at the party they invited me to
> while I was in the middle of baking it. I hadn't planned on sharing it
> since I'd just seen someone do it on TV that day. The olives might have
> been best served on the side, but the olive bread was a hit at the
> party. It was unique to all of our experiences.

I made an olive-walnut focaccia for Easter once; it went well with lamb. It
would also be good with figs and goat cheese.

Bob