HERB & OLIVE OIL CORNBREAD

Herb & Olive Oil Cornbread image

Olive oil helps showcase the flavor of fresh herbs in this fragrant cornbread. It is always a huge hit with my family and friends!-Mary Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3/4 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 tablespoon grated Parmesan cheese
1-1/2 teaspoons baking powder
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup buttermilk
3 tablespoons olive oil, divided
1/2 cup plus 2 tablespoons shredded Italian cheese blend, divided

Steps:

Preheat oven to 425°. Place an 8-in. cast-iron skillet in oven; heat skillet 10 minutes., Meanwhile, in a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk and 2 tablespoons oil until blended. Add to cornmeal mixture; stir just until moistened. Stir in 1/2 cup cheese., Carefully remove hot skillet from oven. Add remaining oil to skillet; tilt pan to coat bottom and sides. Add batter, spreading evenly. Sprinkle with remaining cheese., Bake 12-15 minutes or until golden brown and a toothpick inserted in center comes out clean. Cut into wedges; serve warm.

Nutrition Facts : Calories 183 calories, Fat 8g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 352mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges