Cornbread with Parmesan and Sun-Dried Tomatoes


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


  1. Grease and line a shallow baking tin 25 x 15cm (10 x 6 in). Pre-heat the oven to 200°C / 400°F.
  2. In a large bowl, combine the cornmeal, flour, baking powder, sugar and salt. Stir in the parmesan and basil leaves and season with pepper.
  3. 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.
  4. Bake in the oven for 20-25 mins
  5. 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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