Photo: Jennifer Davick; Styling: Lydia Purcell
Prep Time
15 Mins
Bake Time
30 Mins
Makes 8 to 10 servings

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

How to Make It

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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Ratings & Reviews

lady123's Review

November 25, 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's Review

September 11, 2009
This turned out excellent. Even enjoyed it for breakfast.