Cornbread with sundried tomatoes and basil
Cornbread is a yeast-less very easy bread to make. It takes minutes to mix and just 20-25 minutes to bake so you can soon be tucking into warm bread.
Servings: 9
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.