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Recipes

Olive and Parmesan Skillet Cornbread

By Molly Stevens

3.0

(2)

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Recipe information

  • Yield

    8 Servings

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 plus 1 tablespoon extra-virgin olive oil

1

cup whole milk

1

cup grated Parmesan cheese

1

/2 cup pitted Kalamata olives, coarsely choped

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Preparation

  1. Step 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.

    Step 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.

    Step 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.

Explore Bon AppétitBreadCornmealParmesanCheeseOliveEasyQuickOne-Pot MealsSideSnackNut-FreeVegetarianBaking