Herb & Olive Oil Cornbread

Name: Herb & Olive Oil Cornbread
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 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

Olive oil helps showcase the flavor of fresh herbs in this fragrant cornbread. It is always a huge hit with my family and friends!—Mary Lisa Speer, Palm Beach, Florida

Ingredients

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

Directions

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

Nutrition Facts

1 wedge: 183 calories, 8g fat (2g saturated fat), 31mg cholesterol, 352mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.