Sun-dried tomato & onion cornbread
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* PLUS Baking Time: 20 minutes
, or extra-old cheddar
- 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)
- 10.6 g,
- 30.2 g,
- 11.8 g,
- 1.3 g,
- 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.