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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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 |
Directions:
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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