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, which like my flatbreads contains 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
📖 Recipe
Cornbread with sundried tomatoes and basil
Equipment
- 20cm square cake tin
- greaseproof paper or baking parchment
Ingredients
- 200 g (7oz) fine cornmeal or polenta
- 100 g (3½ oz) plain flour
- 2 teaspoon baking powder
- 1 tbsp. sugar
- ½ teaspoon 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 tablespoon extra virgin olive oil
- 1 tablespoon oil from the sundried tomato jar.
Instructions
- 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 tablespoon sugar, and ½ teaspoon 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 tablespoon olive oil and 1 tablespoon 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.
Eb Gargano | Easy Peasy Foodie says
Wow! This looks so good - great flavours and I love how quick it is to make! Eb x
Jacqueline Bellefontaine says
Oh yes its supper quick to make which is always handy.
Juanita Fan says
Thanks Jac! I actually have polenta in my cupboard for a cake recipe. Can't wait to give this a try as it does not require yeast.
Jacqueline Bellefontaine says
Do pop back and let me know what you think when you make it
Juanita Fan says
Thanks for the recipe & inspiration, Jac! The cornbread is soooo good and it was easy to make. I will definitely add as one of my "go to" baking recipes. I don't know if it is my oven, but I probably baked for 30-35 minutes so would recommend keeping an eye on the cornbread whilst in oven.
Midge @ Peachicks' Bakery says
I have to admit I've never made cornbread! The colours in this though - so pretty! Thanks for sharing #CookBlogShare
Jacqueline Bellefontaine says
Its been a while since i last made it but it really quick and easy so now I've reminded myself how good it tastes I shall be making again for sure . Its fab with soup.
Rosemary says
I love that this is recipe can be made in 20 minutes and it looks packed with flavour - can't go wrong with cheddar and sundried tomatoes!
Choclette says
Gosh I haven't made cornbread in years. Not sure why, because it is so easy to make. Sun-dried tomatoes and basil can only make it better.
Lauren Matheson says
I love a recipe that's easy to make and tastes great - this looks delicious!
Thanks for linking up with us for Fabulous Foodie Fridays, have a great week 🙂
Angela - Only Crumbs Remain says
Thanks Lauren, this certainly fits the bill 🙂
Your welcome, and thanks for hosting. Hope you and Lucy have a lovely week also,
Thanks for popping by and commenting,
Angela x
Honest mum says
I love cornbread, this looks fab! Thanks for linking up to #tastytuedays, please link back or add my badge, thanks.
Angela - Only Crumbs Remain says
Thanks Vicki,
Just checked it out, and the badge and link back is already there.
Thanks for popping by and commenting,
Angela x
Honest mum says
Thanks lovely, sorry I missed it.
Angela - Only Crumbs Remain says
When I got your message and scrolled up the page I couldn't see it straight away either Vicki, but I felt sure I'd popped it on. When I looked again more slowly, there it was! Phew!
Easy done when screens can scroll so fast.
Angela x
Mandy says
Ooh this looks absolutely gorgeous. We love cornbread here (although of course one of the kids doesn't like it) but I've never tried putting anything in it. The sundried tomato and basil comb looks delicious. Thanks for linking up to #cookblogshare this week.
Mandy says
Ooh this looks absolutely gorgeous. We love cornbread here (although of course one of the kids doesn't like it) but I've never tried putting anything in it. The sundried tomato and basil comb looks delicious. Thanks for linking up to #cookblogshare this week.
Angela - Only Crumbs Remain says
Aw thanks Mandy x Maybe your child who dislikes cornbread will like it once it's been pimped up with the flavours he/ she likes?!
Your welcome, and thanks for hosting,
Angela x
Cuddle Fairy says
Ooo yummy! I've never made corn bread with added flavours like this, I bet it's really nice. Love an easy recipe too - great instructions hun. Thanks so much for linking up with #foodpornthursdays x
Angela - Only Crumbs Remain says
Thanks Becky 🙂 We tend to make most of our bread here, but you know how long that takes, so we tried the cornbread for a change due to it's simplicity and the ease to add flavours and we are sold on it. It's so quick and easy! Win win if you ask me!
Thanks for hosting and popping by to comment,
Angela x
Sarah James says
Your cornbread looks delicious, love the sound of sundried tomatoes and basil, yum 🙂 Thanks for sharing Angela x
Angela - Only Crumbs Remain says
Thank you Sarah, those flavours are just so classic aren't they and incredibly yummy.
Thanks for popping by and commenting,
Angela c
Lynz Real Cooking says
hi, wow this looks so yummy! lots of different stuff in here that sounds so tasty!
Angela - Only Crumbs Remain says
Thank you Lynz, It really was tasty - very yummy and it made a lovely change from our usual wholemeal loaf!
Thanks for popping by and commenting,
Angela x
Eco Gites of Lénault says
I have oven dried tomatoes and this would be a great way to use them. #YastyTuesdays
Angela - Only Crumbs Remain says
Ooh, they sound good! I must try and dry some myself.
Thanks for popping by and commenting,
Angela x
Eco Gites of Lénault says
O try and make some, Angela. Cut the cherry tomatoes in half, place them on a silicone sheet on a baking tray, cut side up and bake at 100ºC for 4-8 hours until your desired level of dryness.
Angela - Only Crumbs Remain says
Ooh, I most certainly shall - I have quite a few tomatoes here which are needing to be used - sounds perfect way to preserve then. Thanks for letting me know how easy it is 🙂
Angela x
Mother Mands says
This looks well tasty and I imagine would be great with chilli, I'm getting my brother to do a guest post in the future in return for me doing a website for him, he is the chilli king and this would be delicious with it! 😉
Angela - Only Crumbs Remain says
Thank you Mands 🙂 Neither Mr E or I are chilli eaters really so I can't comment for sure as to if it would work - but given that cornbread is often eaten with chilli I imagine it would.
Will keep my eye out for your brother's guest post - he has to write one now! 😉
Thanks for popping by and commenting,
Angela x
Debra @ Bowl Me Over says
Ooooh! This looks so good! Thanks for sharing with us over at #TryaBiteTuesday! We sure appreciate you stopping by!!! Just yum'd your recipe, heading off now for more sharing. Have a great day! 😀
Angela - Only Crumbs Remain says
Aw thank you Debra x And thanks for yumming it etc.
Thanks for popping by and commenting,
Angela x