Name: Olive and Parmesan Skillet Cornbread
Yield: Makes 8 servings
Ingredients: 1 1/4 cups all purpose flour; 1 cup stone-ground yellow cornmeal; 1 tablespoon sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 large egg; 2 teaspoons tomato paste; 1 1/2 teaspoons finely chopped fresh rosemary; 1/2 teaspoon hot pepper sauce; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1 cup whole milk; 1 cup grated Parmesan cheese; 1/2 cup pitted Kalamata olives, coarsely chopped

Recipe information

Yield
Makes 8 servings

Ingredients

1 1/4 cups all purpose flour

1 cup stone-ground yellow cornmeal

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg

2 teaspoons tomato paste

1 1/2 teaspoons finely chopped fresh rosemary

1/2 teaspoon hot pepper sauce

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 cup whole milk

1 cup grated Parmesan cheese

1/2 cup pitted Kalamata olives, coarsely chopped

Preparation

Step 1
Preheat oven to 450°F. Place 9- to 10-inch cast-iron skillet or 9-inch-diameter ovenproof skillet (do not use nonstick) on center rack in oven. Heat for 30 minutes.
Step 2
Whisk first 5 ingredients in large bowl. Whisk egg and next 3 ingredients in medium bowl to blend. Whisk 1/4 cup oil, then milk into egg mixture. Add egg mixture to dry ingredients; stir batter just to blend. Stir in cheese and olives.
Step 3
Remove skillet from oven. Add remaining 1 tablespoon oil to skillet; swirl to coat bottom and sides. Spoon batter into hot skillet. Place skillet in oven; reduce temperature to 400°F. Bake bread until golden and toothpick inserted into center comes out clean, about 22 minutes. Cool 5 minutes, then invert bread onto rack. Turn bread over. Serve warm or at room temperature.

TagsCornbread Bread American Cornmeal Flour Rosemary Herbs & Spices Parmesan Cheese Dairy Olive Side Dinner Nut Free Vegetarian Easy Weeknight Meals Baking Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes