Sun-dried tomato & onion cornbread
0
- Prep Time15 min
- Total Time15 min
- Makes9 squares
Ingredients
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
Instructions
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 10.6g, Carbohydrates 30.2g, Fat 11.8g, Fibre 1.3g, Sodium 653mg.
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.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.