Sun-Dried Tomato-Basil

Sun-Dried Tomato-Basil

Makes 1
Prep 15 m
Soak 3 m
Bake 50 m

Ingredients

Master Cornbread Recipe

Sun-Dried Tomato-Basil

Directions

Master Cornbread Recipe

  1. 1 of 2 Heat oven to 350 degrees . 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.
  2. 2 of 2 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

  1. 1 of 1 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 degrees for 50 minutes.
Nutrition Information for Sun-Dried Tomato-Basil
Servings Per Recipe: 1
Per Serving: 28 g carb., 4 g sat. fat, 6 g pro., 2 g fiber, 19 g Fat, total, 68 mg chol., 316 kcal cal., 312 mg sodium
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Printed from FamilyCircle.com 11/15/2018