Italian Cornbread
From sparow64 16 years ago
- 30 minutes to make
- Serves 8
Cornbread with tomato and parmesan. The left over cornbread is good the next morning, buttered and rilled, topped with scrambled eggs and cheese.
Ingredients
- 1 large tomato, cored and halved crosswise shopping list
- 4 tablespoons unsalted butter shopping list
- 1 cup yellow cornmeal shopping list
- 1 cup unbleached all-purpose flour shopping list
- 1/2 cup freshly grated parmesan cheese shopping list
- 1 tablespoon sugar shopping list
- 2 teaspoons baking powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon dried oregano shopping list
- 1 teaspoon dried basil shopping list
- 2 large eggs, slightly beaten shopping list
- 1 cup milk shopping list
- 1/4 cup plain yogurt shopping list
How to make it
- Using your finger, push the seeds and surrounding liquid out of the tomato.
- Dice the tomato and set it aside in a strainer to drain.
- Gently melt the butter in a 10-inch cast-iron skillet and remove from the heat.
- Preheat the oven to 400 degrees.
- In a large bowl, mix the cornmeal, flour, cheese, sugar, baking powder, baking soda, salt, and herbs.
- In a separate bowl, blend the eggs, milk, and yogurt.
- Pour the melted butter into the liquid, but leave a heavy coating of butter in the pan.
- Make a well in the dry mixture and add the liquid.
- Stir briskly to blend, then fold in the diced tomato.
- Turn the batter into the buttered skillet and bake for 25 minutes, until the surface is light golden.
- The top should resist gentle finger pressure.
- Let stand for 5 minutes, then slice and serve.
The Rating
Reviewed by 7 people-
A very unique way to make cornbread, I like it.
juliecake
in Bluffdale loved it
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Love this.
jenniferbyrdez
in kenner loved it
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You rock, my friend - this sounds wonderful! Thank, hon...
lunasea
in Orlando loved it
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