Recipes

Olive & Parmesan Skillet Cornbread

Serving Size: 8

Prep Time: 30 Minutes
Bake Time: 22 Minutes

Ingredients:

• All Purpose Flour – 1 ¼ Cups
• Stone-Ground Yellow Cornmeal – 1 Cup
• Sugar – 1 Tablespoon
• Baking Powder – 1 Tablespoon
• Sea Salt – ½ Teaspoon
• Egg – 1 Large
• Tomato Paste – 2 Teaspoons
• Hot Pepper Sauce – ½ Teaspoon
• Tree & Vine Rosemary Infused Extra Virgin Olive Oil (EVOO) – 2 Tablespoons
• Tree & Vine Single Estate Extra Virgin Olive (EVOO) – 3 Tablespoons
• Whole Milk – 1 Cup
• Grated Parmesan Cheese – 1 Cup
• Tree & Vine Kalamata Olives, Pitted & Coarsely chopped - ½ cup

Method:

• Preheat oven to 450 degrees F
• Place 9” to 10” cast iron skillet or 9” ovenproof skillet (do not use nonstick) on center rack in oven. Heat for 30 minutes.
• Whisk flour, cornmeal, sugar, baking powder and salt in large bowl
• In medium bowl, whisk egg, tomato paste and hot sauce
• Whisk rosemary EVOO & 2 tablespoons of Single Estate EVOO then milk into egg mixture.
• Add egg mixture to dry ingredients, stir batter just to blend.
• Stir in cheese & olives
• Remove skillet from oven
• Add last tablespoon of Single Estate EVOO to skillet, swirl to coat bottom & sides.
• Spoon batter into hot skillet
• Place skillet in oven, reduce temperature to 400 degrees F
• Bake bread until golden about 22 minutes
• Cool 5 minutes, then invert bread onto rack to cool
• Enjoy

Tools:

• Measuring cups & spoons
• Cheese Grater
• Olive pitter
• Knife & Cutting Board
• 9”-10” cast iron skillet or 9” ovenproof skillet (not nonstick)
• Large & Medium bowl
• Whisk
• Large Spoon
• Cooling rack

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