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.
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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)
Directions
Step 1
Preheat your oven to 200°C (400°F). Lightly grease a 9-inch round or square baking dish with olive oil.
Step 2
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.
Step 3
In a separate bowl, whisk together the milk, egg, and melted butter until well combined.
Step 4
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.
Step 5
Fold in the chopped sun-dried tomatoes, ensuring they are evenly distributed throughout the batter.
Step 6
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Step 7
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.
Step 8
Remove the cornbread from the oven and let it cool in the pan for 5-10 minutes.
Step 9
Optional: Sprinkle with fresh chopped parsley for a pop of color and flavor before serving.
Step 10
Slice into wedges or squares and serve warm. Enjoy your cornbread with sun-dried tomatoes as a delicious side dish or snack!
Nutrition Facts
| Serving size | (734.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1920.0 |
| Total Fat 73.7g | 0% |
| Saturated Fat 38.0g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 374.7mg | 0% |
| Sodium 3194.0mg | 0% |
| Total Carbohydrate 283.1g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 81.2g | |
| Protein 43.4g | 0% |
| Vitamin D 162.7IU | 0% |
| Calcium 446.9mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 2514.5mg | 0% |
Source of Calories