Ingredients
3/4 cup cornmeal1/2 cup all-purpose flour1 tablespoon sugar1 tablespoon grated Parmesan cheese1-1/2 teaspoons baking powder1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/2 teaspoon salt1 large egg, room temperature3/4 cup buttermilk3 tablespoons olive oil, divided1/2 cup plus 2 tablespoons shredded Italian cheese blend, divided
Preparation
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.
