Name: Olive and Parmesan Skillet Cornbread
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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