2 cups cornmeal
1/2 cup all-purpose flour
2 cups buttermilk
1 envelope rapid-rise yeast
2 tablespoons sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 tablespoon fresh rosemary, coarsely chopped
2 large eggs, slightly beaten
1/4 cup butter, melted
1 cup crumbled feta cheese
1 cup black olives, coarsely chopped
3/4 cup grape tomatoes, sliced in half
Heat a well-greased 12-inch cast-iron skillet in oven for 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 at 350° for 30 minutes or until golden brown.