Cornbread Focaccia

Cornbread Focaccia

  • 2 cups self-rising Keisler’s Mill cornmeal mix (see below)**
  • 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 or goat cheese 1 cup coarsely
  • chopped black olives
  • ¾ cup tomatoes, coarsely diced
  • ½ pound cooked and crumbled sausage
  • 1 tablespoon coarsely chopped fresh rosemary

Preheat oven to 375 degrees. 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 cheese, olives, tomatoes, and rosemary. Bake 30 minutes or until golden brown.

**2 cups Keisler’s Mill cornmeal, 6 tablespoons flour, 2 tablespoons baking powder, 1 teaspoon salt equals 2 cups cornmeal mix.

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