olive-and-parmesan-skillet-cornbread-233904.json

{
    "directions": [
        "Preheat oven to 450\u00b0F. Place 9- to 10-inch cast-iron skillet or 9-inch-diameter ovenproof 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 and sides. Spoon batter into hot skillet. Place skillet in oven; reduce temperature to 400\u00b0F. 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."
    ],
    "ingredients": [
        "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 plus 1 tablespoon extra-virgin olive oil",
        "1 cup whole milk",
        "1 cup grated Parmesan cheese",
        "1/2 cup pitted Kalamata olives, coarsely chopped"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bread",
        "Milk/Cream",
        "Olive",
        "Side",
        "Bake",
        "Vegetarian",
        "Parmesan",
        "Cornmeal",
        "Sugar Conscious",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Olive and Parmesan Skillet Cornbread",
    "url": "http://www.epicurious.com/recipes/food/views/olive-and-parmesan-skillet-cornbread-233904"
}