Olive and Parmesan Skillet Cornbread

• 1 14 cups all-purpose flour
• 1 cup stone-ground yellow cornmeal
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 12 teaspoon salt
• 1 large egg
• 2 teaspoons tomato paste
• 1 12 teaspoons finely chopped fresh rosemary
• 12 teaspoon hot pepper sauce
• 14 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil
• 1 cup whole milk
• 1 cup grated parmesan cheese
• 12 cup pitted kalamata olive, coarsely chopped

1. Preheat oven to 450 degrees.
2. Place 9 to 10" cast-iron skillet (do not use nonstick) on center rack in oven.
3. Heat for 30 minutes.
4. Whisk first 5 ingredients in large bowl.
5. Whisk egg and next 3 ingredients in medium bowl to blend.
6. Whisk 1/4 cup oil, then milk into egg mixture.
7. Add egg mixture to dry ingredients; stir batter just to blend.
8. Stir in cheese and olives.
9. Remove skillet from oven.
10. Add remaining 1 tablespoon oil to skillet; swirl to coat bottom abd sides.
11. Spoon batter into hot skillet.
12. Place skillet in oven; reduce temperature to 400 degrees.
13. Bake bread until golden and toothpick inserted into center comes out clean, about 22 minutes.
14. Cool 5 minutes, then invert bread onto rack.
15. Turn bread over.
16. Serve warm or at room temperature.

flour, stoneground yellow cornmeal, sugar, baking powder, salt, egg, tomato paste, fresh rosemary, hot pepper, extra virgin olive oil, extra virgin olive oil, milk, parmesan cheese, olive

Taken from www.food.com/recipe/olive-and-parmesan-skillet-cornbread-151996 (may not work)