Olive And Parmesan Skillet Cornbread Recipes

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OLIVE AND PARMESAN SKILLET CORNBREAD

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.

Provided by KathyP53

Categories     Quick Breads

Time 1h7m

Yield 8 serving(s)

Number Of Ingredients 14



Olive and Parmesan Skillet Cornbread image

Steps:

  • 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.
  • 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 abd sides. Spoon batter into hot skillet. Place skillet in oven; reduce temperature to 400 degrees.
  • 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.

Nutrition Facts : Calories 300.2, Fat 15.3, SaturatedFat 4.3, Cholesterol 40.5, Sodium 591.1, Carbohydrate 31.4, Fiber 2, Sugar 3.7, Protein 10

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

HERB & OLIVE OIL CORNBREAD

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



Herb & Olive Oil Cornbread image

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

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

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