Sundried Tomato And Parsley Cornbread
Ingredients
1 1/2 cups flour
1/2 cup fine cornmeal
1/4 cup sugar
1/2 cup cornflour
1 tblsp baking powder
1 tsp salt
1/4 cup chopped coarsely fresh parsley
1/4 cup chopped sundried tomatoes in oil, well drained
1 1/2 cups milk
75 grams butter, melted
1 egg
Method
1. Sift the flour, cornmeal, sugar, cornflour, baking powder and salt into a large bowl and stir through the parsley and tomatoes. Make a well in the center.
2. In a separate bowl combine the milk, butter and egg. Stir into the dry ingredients, blending with a holed spoon only until just mixed - do not over-beat or the mixture will peak like Mt. Everest when cooking. Pour the mixture into a greased, floured and lined 20cm square cake tin.
3. Bake at 180C (356 degrees Fahrenheit) for 40-50 minutes until a cake skewer inserted comes out clean. Alternatively you can make small individual loaves. Grease and flour 8, 1 x cup capacity baby bread tins.
Three quarters fill with the mixture and bake at 180 degrees Celsius (356 degrees Fahrenheit) for 25-30 minutes until well risen and golden. Serve warm with butter.
Cooks Tips
For Individual Cornbreads Divide the mixture evenly among 8
well-greased muffin tins. Bake at 180 degrees Celsius (356 degrees Fahrenheit) for approximately 15 minutes.
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