Cornbread with Sun Dried Tomatoes
Elevate your classic cornbread with the bold, tangy flavor of sun-dried tomatoes in this easy and unique recipe! Perfectly golden and slightly sweet, this homemade cornbread combines yellow cornmeal, melted butter, and a touch of sugar to create a moist and tender base. Chopped sun-dried tomatoes add bursts of savory richness, while a garnish of fresh parsley provides a vibrant finish. Ready in just 40 minutes, this dish is ideal as a flavorful side for chili, soups, or barbecue meals—or as a satisfying snack on its own. This "Cornbread with Sun-Dried Tomatoes" recipe is the ultimate combination of comfort and gourmet flair, making it a delicious centerpiece for your table.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 120 grams All-purpose flour
- 120 grams Yellow cornmeal
- 50 grams Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 240 milliliters Milk
- 1 large Egg
- 60 grams Unsalted butter, melted and cooled slightly
- 50 grams Sun-dried tomatoes, chopped
- 10 grams Fresh parsley, chopped (optional for garnish)
- 1 teaspoon Olive oil (for greasing the pan)
Instructions
Preheat your oven to 200°C (400°F). Lightly grease a 9-inch round or square baking dish with olive oil.
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the milk, egg, and melted butter until well combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix, as this can make the cornbread dense.
Fold in the chopped sun-dried tomatoes, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for 5-10 minutes.
Optional: Sprinkle with fresh chopped parsley for a pop of color and flavor before serving.
Slice into wedges or squares and serve warm. Enjoy your cornbread with sun-dried tomatoes as a delicious side dish or snack!
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 403 mg | 18% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 10.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
