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cubes of cornbread speckled with basil and sundried tomatoes.
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5 from 7 votes

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Bread
Cuisine: American
Keyword: no yeast, savoury bread
Servings: 9
Author: Angela Entwhistle


  • 20cm square cake tin
  • greaseproof paper or baking parchment


  • 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.


  • 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.