Monday, 24 August 2015

Corn Bread, with Sun-dried Tomatoes, Mature Cheddar & Basil

Corn Bread with sun-dried tomatoes, mature cheddar & Basil

Oh my, I can't believe I've never made this type of bread before!  The corn bread smelt seriously amazing whilst it was baking and for a number of hours afterwards.  It tasted so good too, being jam packed with flavour.  And just check out the beautiful speckles of colour from the sun-dried tomatoes & basil.


Corn Bread with sun-dried tomatoes, mature cheddar & Basil

Cornbread is a very easy bread to make containing no yeast.  I whipped this mixture up in less than 10 minutes, and after about 20 minutes baking, it was done and ready to eat!  Ooh yum!  The mixture was quite loose when I poured it into the baking tin, not at all like a bread, but as it bakes the polenta grains swell and create a firm close crumb structure, akin to a sponge.  It is quite a moist bread and we found it  kept very well in an airtight container, probably due to the inclusion of oil in the mixture.

Corn Bread with sun-dried tomatoes, mature cheddar & Basil

It seemed quite versatile too.  It is usually enjoyed served alongside a chilli, but we both enjoyed a piece with our pasta dish that evening and Mr E sandwiched it with cheddar for his lunch the next day.  It could easily be warmed up for a few minutes to reinvigorate the gorgeous smell and it'd be great to take with you on a family picnic!

Corn Bread with sun-dried tomatoes, mature cheddar & Basil




 So let's get to it and bake!


Corn Bread, with Sun-dried Tomatoes, Mature Cheddar & Basil      Yum

Yield: 1 'loaf'
Serves: 9
Difficulty: Easy
Freezable: Yes 
Time: hands on time 10 minutes; plus 22- 25 minutes bake time.
Adapted from: A chilli flavoured corn bread recipe featured on All Recipes

You will need:

1 x Square Baking Tin, 20cm x 20cm
Greaseproof Paper

For the Corn Bread

200g Polenta Grains (or cornmeal flour)
100g Plain Flour
2 tsp Baking Powder
1 tbsp. Sugar
1/2 tsp Salt
40g Mature Cheddar, grated
15g (approx.) Sun-dried Tomatoes in oil, dried & chopped
5 medium Basil Leaves, shredded.
350ml Milk
1 tbsp. Olive Oil
2 tsp Oil from the Sun-dried Tomato jar.
1 egg


How to make it:


1. Preheat the oven to 200c / 180 Fan / Gas 6

2.  Grease and line the square baking tin.

3.  Combine the dry ingredients.  Place the polenta, flour, baking powder, sugar, salt into a good sized bowl and mix to combine. 

4.  Add the flavourings.  Add the grated cheddar, chopped sun-dried tomatoes and shredded basil leaves and mix into the dry ingredients. Make a well in the centre.

5.  Combine the wet ingredients.  In a good sized jug lightly beat the egg.  Add the milk and the two different oils and mix again.

6.  Mix the dry with the wet ingredients.  Pour the milk mixture into the well you created in the flours.  Using a spoon, mix the ingredients together until well combined.  Avoid overworking the mixture.

7.  Bake.  Pour the mixture into the prepared baking tin (it will seem quite runny) and place in the centre of the oven.  Bake for about 22 - 25 minutes.  Test the bread by inserting a skewer into the centre and if it is clean when removed from the mixture the corn bread is cooked.  Remove from the oven. 

8.  Cool.  Place the baking tin on a cooling rack.  Run a pallet knife around the edge of the tin to loosen.  Remove from the tin after 2 or 3 minutes and set on a cooling tray.  Once cool, slice into 9 squares.

Enjoy!






This recipe has been shared with:

Fabulous Foodie Fridays, hosted by Lucy at Bake, Play Smile and  Lauren of Create Bake Make.
Meat Free Mondays hosted by Jacqueline over at Tinned Tomatoes.


Tasty Tuesdays on HonestMum.com CookBlogShare Link up your recipe of the week Cuddle Fairy










Share this Post Pin This Share on StumbleUpon Share on Tumblr Share on DigItShare on Redditt Share on Google Plus Email This

23 comments:

  1. Ooooh! This looks so good! Thanks for sharing with us over at #TryaBiteTuesday! We sure appreciate you stopping by!!! Just yum'd your recipe, heading off now for more sharing. Have a great day! :D

    ReplyDelete
    Replies
    1. Aw thank you Debra x And thanks for yumming it etc.
      Thanks for popping by and commenting,
      Angela x

      Delete
  2. This looks well tasty and I imagine would be great with chilli, I'm getting my brother to do a guest post in the future in return for me doing a website for him, he is the chilli king and this would be delicious with it! ;)

    ReplyDelete
    Replies
    1. Thank you Mands :-) Neither Mr E or I are chilli eaters really so I can't comment for sure as to if it would work - but given that cornbread is often eaten with chilli I imagine it would.
      Will keep my eye out for your brother's guest post - he has to write one now! ;-)
      Thanks for popping by and commenting,
      Angela x

      Delete
  3. I have oven dried tomatoes and this would be a great way to use them. #YastyTuesdays

    ReplyDelete
    Replies
    1. Ooh, they sound good! I must try and dry some myself.
      Thanks for popping by and commenting,
      Angela x

      Delete
    2. O try and make some, Angela. Cut the cherry tomatoes in half, place them on a silicone sheet on a baking tray, cut side up and bake at 100ºC for 4-8 hours until your desired level of dryness.

      Delete
    3. Ooh, I most certainly shall - I have quite a few tomatoes here which are needing to be used - sounds perfect way to preserve then. Thanks for letting me know how easy it is :-)
      Angela x

      Delete
  4. hi, wow this looks so yummy! lots of different stuff in here that sounds so tasty!

    ReplyDelete
    Replies
    1. Thank you Lynz, It really was tasty - very yummy and it made a lovely change from our usual wholemeal loaf!
      Thanks for popping by and commenting,
      Angela x

      Delete
  5. Your cornbread looks delicious, love the sound of sundried tomatoes and basil, yum :-) Thanks for sharing Angela x

    ReplyDelete
    Replies
    1. Thank you Sarah, those flavours are just so classic aren't they and incredibly yummy.
      Thanks for popping by and commenting,
      Angela c

      Delete
  6. Ooo yummy! I've never made corn bread with added flavours like this, I bet it's really nice. Love an easy recipe too - great instructions hun. Thanks so much for linking up with #foodpornthursdays x

    ReplyDelete
    Replies
    1. Thanks Becky :-) We tend to make most of our bread here, but you know how long that takes, so we tried the cornbread for a change due to it's simplicity and the ease to add flavours and we are sold on it. It's so quick and easy! Win win if you ask me!
      Thanks for hosting and popping by to comment,
      Angela x

      Delete
  7. Ooh this looks absolutely gorgeous. We love cornbread here (although of course one of the kids doesn't like it) but I've never tried putting anything in it. The sundried tomato and basil comb looks delicious. Thanks for linking up to #cookblogshare this week.

    ReplyDelete
    Replies
    1. Aw thanks Mandy x Maybe your child who dislikes cornbread will like it once it's been pimped up with the flavours he/ she likes?!
      Your welcome, and thanks for hosting,
      Angela x

      Delete
  8. Ooh this looks absolutely gorgeous. We love cornbread here (although of course one of the kids doesn't like it) but I've never tried putting anything in it. The sundried tomato and basil comb looks delicious. Thanks for linking up to #cookblogshare this week.

    ReplyDelete
  9. I love cornbread, this looks fab! Thanks for linking up to #tastytuedays, please link back or add my badge, thanks.

    ReplyDelete
    Replies
    1. Thanks Vicki,
      Just checked it out, and the badge and link back is already there.
      Thanks for popping by and commenting,
      Angela x

      Delete
    2. When I got your message and scrolled up the page I couldn't see it straight away either Vicki, but I felt sure I'd popped it on. When I looked again more slowly, there it was! Phew!
      Easy done when screens can scroll so fast.
      Angela x

      Delete
  10. I love a recipe that's easy to make and tastes great - this looks delicious!

    Thanks for linking up with us for Fabulous Foodie Fridays, have a great week :)

    ReplyDelete
    Replies
    1. Thanks Lauren, this certainly fits the bill :-)
      Your welcome, and thanks for hosting. Hope you and Lucy have a lovely week also,
      Thanks for popping by and commenting,
      Angela x

      Delete

Thank you for spending your time to read my recipe posts. Feel free to leave a comment, I enjoy receiving your feedback. However, due to spam I have activated comment moderation, which simply means that each comment will be read by myself before it is visable on Only Crumbs Remain. I shall publish and respond to your valuable comments as soon as I can. So please don't panic when your comment disappears when you hit the publish button :-)

Flick through our recipes!