Sun-Dried Tomato Cornbread
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
My favorite way to use up sun dried tomatoes is in this cornbread, which comes together in just 40 minutes from start to table. The combination of sweet honey, sharp cheddar, and savory tomatoes creates this unexpectedly delicious flavor that keeps people reaching for seconds. Sun dried tomatoes are packed with lycopene, a powerful antioxidant that's great for heart health. What I love most is how simple it is to make, plus the ingredients are pantry staples you probably already have on hand, making this an economical choice for feeding a crowd.
Ella x
Ingredients
- 200 gcornmeal
- 150 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 100 gsun-dried tomatoes(chopped finely)
- 15 gfresh basil(minced)
- 80 gsharp cheddar cheese(shredded)
- 2eggs(large)
- 240 mlbuttermilk
- 60 gbutter(melted)
- 30 mlhoney
- 2 gblack pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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