Sun-dried tomato & onion cornbread

This article has not been rated yet.


15 min


9 squares

* PLUS Baking Time: 20 minutes


  • vegetable oil
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 6 oil-packed sun-dried tomatoes , optional
  • 2 green onions
  • 2 cups grated Monterey Jack , or extra-old cheddar
  • 1 egg
  • 1 cup milk
  • 2 tbsp melted butter


  • Preheat oven to 400F (200C). Lightly coat an 8-inch (2-L) square baking dish with oil. In a large bowl, stir cornmeal with flour, sugar, baking powder, baking soda and salt. Finely chop sun-dried tomatoes. Thinly slice onions. Add both to flour mixture with cheese. Stir until evenly mixed. In a small bowl, whisk egg with milk and butter. Pour over cornmeal mixture. Stir just until evenly mixed. Scrape into baking dish. Smooth top.
  • Bake in centre of preheated oven until deep golden and a cake tester inserted into centre of bread comes out clean, 20 to 25 minutes. Let stand 5 minutes in pan, then run a knife around edge. Turn out onto a cutting board. Cut into squares. Bread will keep well, covered, at room temperature up to 2 days.

Nutrition (per serving)

  • Calories
  • 271,
  • Protein
  • 10.6 g,
  • Carbohydrates
  • 30.2 g,
  • Fat
  • 11.8 g,
  • Fibre
  • 1.3 g,
  • Sodium
  • 653 mg.

A big hunk of cornbread is just the ticket for mopping up all the spicy sauce in our Chicken Inferno. It’s also a darn good way to start the day with scrambled eggs and a cup of java.