1 cup cornbread flour
1 cup butter
2 eggs
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 cups cornmeal
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup vegetable oil
1 (20 ounce) can sliced black olives, drained
1/2 cup white wine
1 pint heavy cream
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch pan.
In a large bowl, mix cornbread flour, butter, eggs, brown sugar, baking powder, salt, cornmeal, brown sugar, cinnamon and vegetable oil. Mix until evenly coated.
Spread mixture evenly into the prepared dish. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool bread completely before cutting into squares. Cool in the refrigerator before cutting into squares.
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