Olive and Parmesan Skillet Cornbread Recipe

Olive and Parmesan Skillet Cornbread Recipe

  • 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
  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.
  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 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.
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