Its hard to believe just how easy this cornbread with sundried tomatoes and basil is to make. It tasted so good too, being jam-packed with flavour. And just check out the beautiful speckles of colour from the sun-dried tomatoes & basil.
- quick and easy
- storecupboard stand by
- cheap and cheerful
Cornbread is a very easy bread to make, containing no yeast. I whipped this mixture up in less than 10 minutes, and after about 20 minutes baking, it was done and ready to eat! Ooh yum!
The mixture was quite loose when I poured it into the baking tin, not at all like a bread, but as it bakes the polenta grains swell and create a firm close crumb structure, akin to a sponge.
It is quite a moist bread and we found it kept very well in an airtight container unlike some homemade breads which need eating quickly to be enjoyed at their best.
It seemed quite versatile too. It is delicious enjoyed served alongside a chilli, but we both I have also enjoyed a piece with pasta dishes that evening and or sandwhiched with cheese or ham for lunch.
It can easily be warmed up for a few minutes to reinvigorate the gorgeous smell and it’d be great to take with you on a family picnic!
Cook’s Tip – The mixture is runny so use a solid cake tin if you have one. If you use a loosed based you may get a little leakage so place a tray on the shelf below to catch any drips and prevent them burning on the base of the oven
Cornbread with sundried tomatoes and basil step by step
No time to make it now – Pin for later
More bread crumbs
Cornbread with sundried tomatoes and basil
- 200 g (7oz) fine cornmeal or polenta
- 100 g (3½ oz) plain flour
- 2 tsp baking powder
- 1 tbsp. sugar
- ½ tsp Salt
- 50 g (2oz) mature cheddar cheese finely grated
- 20 g (¾oz) sun-dried tomatoes in oil (about 2 pieces) chopped
- 5 basil leaves shredded
- 1 large egg
- 350 ml (12floz) milk
- 1 tbsp extra virgin olive oil
- 1 tbsp oil from the sundried tomato jar.
- 20cm square cake tin
- greaseproof paper or baking parchment
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Grease and line a 20cm (8in) square baking tin.
- Combine 200g (7oz) cornmeal, 100g (3½oz) plain flour, 2tsp baking powder, 1 tbsp sugar, and ½ tsp salt iin a mixing bowl and mix well.
- Add 50g (2oz) grated cheddar, 20g (¾oz) chopped sundried tomatoes and 5 shredded basil leaves and mix into the dry ingredients. Make a well in the centre.
- In another bowl or a jug, lightly beat one egg with a fork then add 350ml (12floz) milk, 1 tbsp olive oil and 1 tbsp of oil from the jar of sundried tomatoes and beat again.
- Pour the milk mixture into the dreied ingredients. Using a spoon, mix the ingredients together until well combined. Do not beat the mixture.
- Pour the mixture into the prepared baking tin and bake in the centre of the oven for about 22 – 25 minutes or until a skewer inserted into the cnetre of the bread comes out clean.
- Place the baking tin on a cooling rack, llow to cool for about 5 minutes before turning out onto the cooling rack. Servecut into 9 squares.
I’m linking this post to #CookBlogShare hosted at The Peachick Bakery