Sun-Dried Tomato Cornbread

Instructions

1. 1

   Preheat your oven to 200°C and grease a 20cm square baking tin with butter or cooking spray.

   Tip: A cast iron skillet also works beautifully for cornbread and gives it a golden crust.

2. 2

   In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper.

   Tip: Sift the dry ingredients if you have lumpy cornmeal for a smoother texture.

3. 3

   In a separate bowl, whisk the eggs with the buttermilk, melted butter, and honey until well combined.

   Tip: Let the buttermilk reach room temperature for more even mixing.

4. 4

   Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.

   Tip: A few lumps in the batter are fine and will result in a more tender crumb.

5. 5

   Fold in the chopped sun-dried tomatoes, fresh basil, and shredded cheddar cheese until evenly distributed throughout the batter.

   Tip: Reserve a small handful of cheese to sprinkle on top before baking for extra flavor.

6. 6

   Pour the batter into the prepared tin and smooth the top with a spatula, then sprinkle reserved cheese on top if desired.

   Tip: Fill the tin about three-quarters full for a perfectly risen cornbread.

7. 7

   Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.

   Tip: The cornbread should spring back slightly when lightly touched in the center.

8. 8

   Allow the cornbread to cool in the tin for 5 minutes before turning it out onto a wire rack to cool completely.

   Tip: Serve warm or at room temperature with butter and additional fresh basil if desired.