Cornbread Focaccia

Name: Cornbread Focaccia
Prep time: 15 min
Total time: 45 min
Yield: Makes 8 to 10 servings
Ingredients: 2 cups self-rising white cornmeal mix; 2 cups buttermilk; ½ cup all-purpose flour; 1 (1/4-oz.) envelope rapid-rise yeast; 2 large eggs, lightly beaten; ¼ cup butter, melted; 2 tablespoons sugar; 1 cup crumbled feta cheese; 1 cup coarsely chopped black olives; ¾ cup grape tomatoes, cut in half; 1 tablespoon coarsely chopped fresh rosemary

2 Ratings
2 Reviews

A sprinkling of yeast is stirred into the batter—but there's no rise time or kneading.

Recipe by Southern Living September 2009

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Credit: Jennifer Davick; Styling: Lydia Purcell

Recipe Summary test

prep:

15 mins

bake:

30 mins

total:

45 mins

Yield:

Makes 8 to 10 servings

Directions

Step 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.

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lady123

11/24/2009

The actual cornbread itself has no flavor at all. I think there may be a typo in the recipe. Where it calls for 2 tablespoons of sugar, maybe replace with 2 tablespoons of SALT?

KParkMinuet

09/11/2009

This turned out excellent. Even enjoyed it for breakfast.

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Cornbread Focaccia

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Cornbread Focaccia

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Recipe Summary test

Ingredients

Directions

Reviews (2)

All Reviews for Cornbread Focaccia