Olive and Parmesan Skillet Cornbread

Bon Appétit

Serves 8

1 ¼ cups all purpose flour

1 cup stone-ground yellow cornmeal

1 tablespoon sugar

1 tablespoon baking powder

½ teaspoon salt

1 large egg

2 teaspoons tomato paste

1 ½ teaspoons finely chopped fresh rosemary

½ teaspoon hot pepper sauce

¼ cup plus 1 tablespoon extra-virgin olive oil

1 cup whole milk

1 cup grated Parmesan cheese

½ cup pitted Kalamata olives, coarsely chopped

Preheat oven to 450 degrees F. Place 9 to 10 inch cast-iron skillet or 9-inch-diameter ovenproof skillet (do not use non-stick) 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 ¼ 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 degrees 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.