This recipe for Italian Cornbread with Sundried Tomatoes takes everything there is to love about a caprese salad, and wraps it all up in some delicious cornbread. It almost tastes like pizza, but is soo much better for you.
- 2 ounces dry-pack sun-dried tomatoes or 1/4 cup oil-packed sun-dried tomatoes
- 1 large shallot, chopped
- 4 tablespoons unsalted butter, or oil from oil-packed sun-dried tomatoes
- 1 1/4 cup unbleached all-purpose flour
- 3/4 cup polenta or coarsely ground yellow cornmeal, preferably stone-ground
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons minced fresh basil
- 1/4 teaspoon ground cumin
- 3 large eggs
- 1/2 cup sour cream
- One 17-ounce can baby corn kernels, undrained
- 1 cup (4 ounces) coarsely-shredded or diced whole-milk or smoked mozzarella cheese
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- Preheat over to 400F. Grease a 10-inch skillet or 13-by-9-inch baking dish with cooking spray. If using dry-pack tomatoes, place them in a small bowl and cover with boiling water. Let stand for 10 minutes to soften, then drain and chop. If using oil-pack tomatoes, drain tomatoes, reserving oil, and chop. In a small skillet, saute the shallot in the butter or reserved tomato oil until softened. Remove from heat and set aside.
- Combine flour, polenta or coarse cornmeal, salt, baking powder, baking soda, basil, and cumin in a large bowl. In a small bowl, mix the eggs, sour cream, corn with its liquid, sautéed shallots and butter or oil, chopped sun-dried tomatoes, and cheese with a wooden spoon. Add to the dry ingredients and stir just until all the ingredients are moistened and thoroughly blended. Take care not to over mix; the batter will be thin. If you are using the skillet to bake the cornbread, place the greased skillet in the oven for 5 minutes to preheat.
- Pour batter into the prepared baking dish or into the hot 10-inch skillet. Bake in the center of the oven for about 30 to 35 minutes, until the cornbread is golden around the edges and a cake tester inserted into the center comes out clean. Let stand for 15 minutes before cutting into thick wedges to serve.