Savoury cornbread


  • ⅓ cup (50 g) sun–dried tomatoes (dry–packed)
  • ⅔ cup (100 g) plain flour
  • ⅔ cup (100 g) fine cornmeal
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • 200 ml low–fat milk
  • 3 tablespoons corn oil
  • 1 can creamed corn, about 200 g
  • 1 small green capsicum, seeded and finely diced
  • 1 tablespoon sesame seeds


  1. Put the sun–dried tomatoes in a small heatproof bowl and pour boiling water over them.
  2. Set aside to soak for 30 minutes or until the tomatoes are plump and tender.
  3. Drain well and pat dry on paper towel, then snip into small pieces using kitchen scissors.
  4. Preheat the oven to 220°C.
  5. Grease an 18 cm square deep cake tin and line the bottom with baking paper, then grease the paper.
  6. Set the tin aside.
  7. In a large bowl, mix together the flour, cornmeal, baking powder and salt.
  8. In a separate bowl, lightly beat the egg, then stir in the milk, oil and corn until thoroughly combined.
  9. Pour the corn mixture into the dry ingredients.
  10. Add the sun–dried tomatoes and capsicum, and stir until well mixed.
  11. Pour the mixture into the prepared tin and sprinkle the sesame seeds over the top.
  12. Bake for 25–30 minutes or until well risen and golden brown.
  13. Check that the bread is baked through by inserting a wooden cocktail stick into the centre – it should come out without any sticky mixture clinging to it.
  14. If there is mixture on the skewer, bake the bread for a further 5 minutes, then check again.
  15. Allow the bread to cool in the tin for 15 minutes, then turn it out onto a wire rack.
  16. Serve warm or cold, cut into squares.

Preparation: 10 minutes, plus 30 minutes soaking and 15 minutes cooling
Cooking: 25-30 minutes


Source: Amazing Vegetables
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