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Ingredients

Master Cornbread Recipe
Sun-Dried Tomato-Basil

Directions

Master Cornbread Recipe
  • Heat oven to 350°. 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.

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  • 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-Basil
  • 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° for 50 minutes.

Nutrition Facts

316 calories; total fat 19g; saturated fat 4g; cholesterol 68mg; sodium 312mg; carbohydrates 28g; fiber 2g; protein 6g.

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