Skillet Cornbread with Olives, Rosemary and Parmesan
Author: Molly Stevens
Serves: Makes one 9 or 10-inch loaf
- 1¼ cup all-purpose flour
- 1 cup cornmeal, preferably stone-ground
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 2 teaspoons tomato paste
- 1½ teaspoons finely chopped fresh rosemary
- Several dashes hot sauce, such as Tabasco
- ¼ cup extra-virgin olive oil, plus more for the pan
- 1 cup whole milk
- 1 cup grated Parmesan cheese (about 4 ounces)
- ½ cup brine-cured olives, such as kalamata or picholine, pitted and coarsely chopped
- Place a 9- or 10-inch cast iron skillet on the center rack of the oven, and preheat the oven to 450 degrees.
- Combine the dry ingredients in a mixing bowl, and whisk to combine.
- In a separate bowl, whisk together the egg, tomato paste, rosemary, and hot sauce. Whisk in the olive oil and then the milk. Stir the wet ingredients into the dry, stirring just to combine. Stir in the cheese and the olives.
- Remove the skillet from the oven and add a tablespoon of olive oil, swirling so the oil coats the bottom and sides. Pour the batter into the hot skillet, return it to the oven, and immediately lower the oven temperature to 400 degrees. Bake until the top is golden and a toothpick inserted in the center comes out clean, about 25 minutes.