Cornbread with Parmesan
Rustle up this delicious bread in no time at all and serve warm from the oven as an ideal accompaniment to soup or a casserole. Cornbread is best eaten fresh on the day it is made. If the bread has been frozen, defrost, wrap in foil and reheat before serving.
Preparation: 20 minutes + 20–25 minutes baking
Plus: Freezing recommended
- 150g Cornmeal or polenta
- 150g Plain flour
- 1 tbsp Baking Powder
- 1 tbsp Caster Sugar
- ½ tsp Salt
- 50g Parmesan, grated
- 15g fresh Basil leaves, torn
- generous grinding of Black Pepper
- 250g carton Buttermilk
- 80g drained semi-dried Tomatoes in oil, snipped
- 2 medium Eggs, beaten
- 2 tbsp extra virgin Olive Oil
- Grease and base line a shallow baking tin measuring 25 x 15 cm.
- Preheat the oven to Gas Mark 6/200°C.
- In a large bowl, combine the cornmeal, flour, baking powder, sugar and salt.
- Stir in the Parmesan and basil leaves and season with pepper.
- Make a well in the centre of the dry ingredients and add the buttermilk, tomatoes, eggs and oil.
- Mix quickly to just combine, spoon into the prepared tin and level the surface.
- Bake in the oven for 20–25 minutes.
- Turn out on to a wire rack and leave to cool slightly.
- When ready to serve, cut into eight pieces.
This recipe is from Bread by Liz Herbert and published by Simon & Schuster 2009.