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    You are in: Home / Recipes / Olive and Parmesan Skillet Cornbread Recipe
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    Olive and Parmesan Skillet Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 7 mins

    45 mins

    22 mins

    KathyP53's Note:

    I tried this over the weekend. It's from Feb. 06 Bon Appetit. It'd make a great cornbread for beans, cheese soup, stew, chili, anything hearty, even beef or pork roast. Delish warm or not.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450 degrees. Place 9 to 10" cast-iron skillet (do not use nonstick) on center rack in oven. Heat for 30 minutes.
    2. 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.
    3. 3
      Remove skillet from oven. Add remaining 1 tablespoon oil to skillet; swirl to coat bottom abd sides. Spoon batter into hot skillet. Place skillet in oven; reduce temperature to 400 degrees.
    4. 4
      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.

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    Ratings & Reviews:

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    Nutritional Facts for Olive and Parmesan Skillet Cornbread

    Serving Size: 1 (106 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 300.1
     
    Calories from Fat 137
    45%
    Total Fat 15.2 g
    23%
    Saturated Fat 4.3 g
    21%
    Cholesterol 40.4 mg
    13%
    Sodium 591.1 mg
    24%
    Total Carbohydrate 31.3 g
    10%
    Dietary Fiber 1.9 g
    7%
    Sugars 3.6 g
    14%
    Protein 9.9 g
    19%

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