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Recipe: Olive And Parmesan Skillet Cornbread
Similar Categories: Olive, Parmesan, Skillet, Cornbread
1 1/2 cups all purpose flour
1 cup stone-ground yellow cornmeal
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
Preheat oven to 450 degrees. 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.
Whisk first 5 ingredients in large bowl. Whisk egg and next 3
ingredients in medium bowl to blend. Whish 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.
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 degrees. Bake bread until golden and
toothpick inserted in center comes out clean, about 22 minutes. Cool 5 minutes,
then invert bread onto rack. Turn bread over. Serve warm or at room
temperature. Serves 8
1 cup stone-ground yellow cornmeal
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
Preheat oven to 450 degrees. 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.
Whisk first 5 ingredients in large bowl. Whisk egg and next 3
ingredients in medium bowl to blend. Whish 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.
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 degrees. Bake bread until golden and
toothpick inserted in center comes out clean, about 22 minutes. Cool 5 minutes,
then invert bread onto rack. Turn bread over. Serve warm or at room
temperature. Serves 8
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Olive, Parmesan, Skillet, Cornbread
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