Olive And Parmesan Skillet Cornbread

Total Time: 1 hr 7 mins Preparation Time: 45 mins Cook Time: 22 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.