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Sundried Tomato And Parsley Cornbread

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Sundried Tomato And Parsley Cornbread

Cornbread is popular down South in the United States and it makes the perfect partner to the Seafood Gumbo, I've just jazzed it up with new flavours of sundried tomatoes and parsley. And don't forget the salt, otherwise it will be rather bland. Serve it fresh from the oven.


  • 1 1/2 cups flour
  • 1/2 cup fine cornmeal
  • 1/4 cup sugar
  • 1/2 cup cornflour
  • 1 tblsp baking powder
  • 1 tsp salt
  • 1/4 cup chopped coarsely fresh parsley
  • 1/4 cup chopped sundried tomatoes in oil, well drained
  • 1 1/2 cups milk
  • 75 grams butter, melted
  • 1 egg


  1. Sift the flour, cornmeal, sugar, cornflour, baking powder and salt into a large bowl and stir through the parsley and tomatoes. Make a well in the centre.
  2. In a separate bowl combine the milk, butter and egg. Stir into the dry ingredients, blending with a holed spoon only until just mixed - do not over-beat or the mixture will “peak” like Mt. Everest when cooking. Pour the mixture into a greased, floured and lined 20cm square cake tin.
  3. Bake at 180°C for 40-50 minutes until a cake skewer inserted comes out clean. Alternatively you can make small individual loaves. Grease and flour 8, 1 x cup capacity baby bread tins. Three quarters fill with the mixture and bake at 180 degrees Celsius for 25-30 minutes until well risen and golden. Serve warm with butter.

Cooks Tips

For Individual Cornbreads Divide the mixture evenly among 8 well-greased muffin tins. Bake at 180 degrees Celsius for approximately 15 minutes.

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