Olive and Parmesan Skillet Cornbread |
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Prep Time: 45 Minutes Cook Time: 22 Minutes |
Ready In: 67 Minutes Servings: 8 |
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I tried this over the weekend. It's from Feb. 06 Bon Appetit. It'd make a great cornbread for beans, cheese soup, stew, chili, anything hearty, even beef or pork roast. Delish warm or not. 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 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 |
Directions:
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.
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