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Olive and Parmesan Cornbread

Serves 8


1 1/4 cups flour
1 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
2 teaspoons tomato paste
1 1/2 teaspoons finely chopped fresh rosemary
1/2 teaspoon hot sauce
1/4 cup extra-virgin olive oil, plus 1 tablespoon
1 cup whole milk
1 cup grated Parmesan cheese
1/2 cup pitted Kalamata olives, coarsely chopped


  1. Preheat oven to 450 degrees F. Place a medium cast-iron skillet on center rack in oven. Heat for 30 minutes.
  2. Whisk together: flour, cornmeal, sugar, baking powder and salt in large bowl. In a separate bowl, whisk together egg, tomato paste, rosemary and hot sauce, whisk until blended. Whisk 1/4 cup olive oil, then milk into egg mixture. Add egg mixture to dry ingredients in large bowl and stir batter until blended. Stir in cheese and olives.
  3. 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 degrees F. Bake bread until golden, about 22 minutes.
  4. Remove skillet from oven, let cool for 5 minutes. Cut into 8 pieces and enjoy while warm.
Season: Fall