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Olive and Parmesan CornbreadServes 8 | Cornbread with a yummy twist.
Ingredients:
| 1 1/4 cups flour | | 1 cup yellow cornmeal | | 1 tablespoon sugar | | 1 tablespoon baking powder | | 1/2 teaspoon salt | | 1 egg | | 2 teaspoons tomato paste | | 1 1/2 teaspoons finely chopped fresh rosemary | | 1/2 teaspoon hot sauce | | 1/4 cup extra-virgin olive oil, plus 1 tablespoon | | 1 cup whole milk | | 1 cup grated Parmesan cheese | | 1/2 cup pitted Kalamata olives, coarsely chopped | Directions:- Preheat oven to 450 degrees F. Place a medium cast-iron skillet on center rack in oven. Heat for 30 minutes.
- Whisk together: flour, cornmeal, sugar, baking powder and salt in large bowl. In a separate bowl, whisk together egg, tomato paste, rosemary and hot sauce, whisk until blended. Whisk 1/4 cup olive oil, then milk into egg mixture. Add egg mixture to dry ingredients in large bowl and stir batter until blended. 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 F. Bake bread until golden, about 22 minutes.
- Remove skillet from oven, let cool for 5 minutes. Cut into 8 pieces and enjoy while warm.
Olive and Parmesan CornbreadServes 8 | 1 1/4 cups flour | | 1 cup yellow cornmeal | | 1 tablespoon sugar | | 1 tablespoon baking powder | | 1/2 teaspoon salt | | 1 egg | | 2 teaspoons tomato paste | | 1 1/2 teaspoons finely chopped fresh rosemary | | 1/2 teaspoon hot sauce | | 1/4 cup extra-virgin olive oil, plus 1 tablespoon | | 1 cup whole milk | | 1 cup grated Parmesan cheese | | 1/2 cup pitted Kalamata olives, coarsely chopped |
- Preheat oven to 450 degrees F. Place a medium cast-iron skillet on center rack in oven. Heat for 30 minutes.
- Whisk together: flour, cornmeal, sugar, baking powder and salt in large bowl. In a separate bowl, whisk together egg, tomato paste, rosemary and hot sauce, whisk until blended. Whisk 1/4 cup olive oil, then milk into egg mixture. Add egg mixture to dry ingredients in large bowl and stir batter until blended. 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 F. Bake bread until golden, about 22 minutes.
- Remove skillet from oven, let cool for 5 minutes. Cut into 8 pieces and enjoy while warm.
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