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Cornbread Focaccia

Photo: Jennifer Davick; Styling: Lydia Purcell
Prep time 15 mins
Bake time 30 mins
Yield Makes 8 to 10 servings
A sprinkling of yeast is stirred into the batter—but there's no rise time or kneading.

Ingredients

  • 2 cups self-rising white cornmeal mix
  • 2 cups buttermilk
  • 1/2 cup all-purpose flour
  • 1 (1/4-oz.) envelope rapid-rise yeast
  • 2 large eggs, lightly beaten
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 1 cup crumbled feta cheese
  • 1 cup coarsely chopped black olives
  • 3/4 cup grape tomatoes, cut in half
  • 1 tablespoon coarsely chopped fresh rosemary

How to Make It

  1. Preheat oven to 375°. Heat a well-greased 12-inch cast-iron skillet in oven 5 minutes. Stir together cornmeal mix and next 6 ingredients just until moistened; pour into hot skillet. Sprinkle with feta cheese, olives, tomatoes, and rosemary. Bake 30 minutes or until golden brown.