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Olive and Parmesan Skillet Cornbread

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“I tried this over the weekend. It's from Feb. 06 Bon Appetit. It'd make a great cornbread for beans, cheese soup, stew, chili, anything hearty, even beef or pork roast. Delish warm or not.”
READY IN:
1hr 7mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees. Place 9 to 10" cast-iron skillet (do not use nonstick) on center rack in oven. Heat for 30 minutes.
  2. 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.
  3. Remove skillet from oven. Add remaining 1 tablespoon oil to skillet; swirl to coat bottom abd sides. Spoon batter into hot skillet. Place skillet in oven; reduce temperature to 400 degrees.
  4. 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.

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