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 Cornbread with Parmesan and Sun-Dried Tomatoes



  • 150g (5oz) Cornmeal or polenta
  • 150g (5oz) Plain flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1/2tsp salt
  • 50g (2oz) parmesan, grated
  • 15g (1/2oz) fresh basil leaves, torn
  • Generous grinding of black pepper
  • 250g carton of natural yoghurt
  • 80g (3oz) drained sun-dried tomatoes in oil, snipped
  • 2 medium eggs, beaten
  • 2 tbsp extra virgin oil


  • Grease and line a shallow baking tin 25 x 15cm (10 x 6 in). Pre-heat the oven to 200°C / 400°F.
  • In a large bowl, combine the cornmeal, flour, baking powder, sugar and salt. Stir in the parmesan and basil leaves and season with pepper.
  • Make a well in the centre of the dry ingredients and add the yoghurt, tomatoes, egg and oil. Mix quickly to just combine, spoon into the prepared tin and level the surface.
  • Bake in the oven for 20-25 mins
  • Turn out on to a wire rack and leave to cool slightly. When ready to serve, cut into pieces and enjoy!


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