Olive and Parmesan Skillet Cornbread

Submitted by KathyP53

"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."

 

• Ready In: 1hr 7mins
• Ingredients: 14
• Serves: 8

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 extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil
• 1 cup whole milk
• 1 cup grated parmesan cheese
• 1⁄2 cup pitted kalamata olive, coarsely chopped

directions

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. 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. 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. 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.