OLIVE AND PARMESAN SKILLET CORNBREAD

Olive and Parmesan Skillet Cornbread image

Yield Makes 8 servings

Number Of Ingredients 13

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 chopped

Steps:

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.
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.
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.