Herb & Olive Oil Cornbread

• 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

1. Preheat oven to 425u0b0. Place an 8-in. cast-iron skillet in oven; heat skillet 10 minutes.
2. 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.
3. 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.
4. Bake 12-15 minutes or until golden brown and a toothpick inserted in center comes out clean. Cut into wedges; serve warm.

cornmeal, allpurpose, sugar, parmesan cheese, baking powder, fresh rosemary, thyme, salt, egg, buttermilk, olive oil, italian cheese blend

Taken from www.tasteofhome.com/recipes/herb-olive-oil-cornbread/ (may not work)