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Sun-Dried Tomato-Basil
Ingredients
- 1 1/4 cups cornmeal
- 3/4 cup all-purpose flour
- 1/4 teaspoon golden (or regular) flaxseed meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt or sour cream
- 2 large eggs
- 1/2 cup chopped sun-dried tomatoes
- 1 cup boiling water
- 1/3 cup grated Parmesan
- 1/4 cup cornmeal
- 2 tablespoons flaxseed meal
- 1 1/2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon crushed fennel seeds
- 1/4 teaspoon salt
- 1/4 cup oil
- 1/4 cup sour cream
- 1 large egg
- 1/3 cup chopped basil
Make It
Master Cornbread Recipe1. Heat oven to 350 degrees . Line a 9 x 5 x 3-inch loaf pan with nonstick foil. Set aside. In a medium bowl, whisk cornmeal, flour, flaxseed meal, baking powder and salt. In a large bowl, whisk oil, yogurt and eggs. Add other ingredients as directed below.
2. Mix dry ingredients into wet ingredients. Fold in any extras. Transfer batter to prepared pan and bake as directed. Cool completely on a wire rack.
Sun-Dried Tomato-Basil3. Soak 1/2 cup chopped sun-dried tomatoes in 1 cup boiling water for 3 minutes. Drain, reserving 1/3 cup of the soaking liquid. Add 1/3 cup grated Parmesan, 1/4 cup cornmeal, 2 tbsp flaxseed meal, 1 1/2 tbsp sugar, 1 1/2 tsp baking powder, 1/2 tsp crushed fennel seeds and 1/4 tsp salt to dry ingredients. Whisk 1/4 cup oil, 1/4 cup sour cream, 1 large egg and the 1/3 cup soaking liquid into wet ingredients. Fold softened tomatoes and 1/3 cup chopped basil into mixed batter. Transfer to prepared pan and bake at 350 degrees for 50 minutes.
Nutrition Facts
Servings Per Recipe: 1; Amount Per Serving: cal. (kcal): 316, Fat, total (g): 19, chol. (mg): 68, sat. fat (g): 4, carb. (g): 28, fiber (g): 2, pro. (g): 6, sodium (mg): 312, Percent Daily Values are based on a 2,000 calorie diet.