Tomato and cheddar cheese cornbread
Enjoy this take on an American favourite, with the added zest of KNORR Tomato Powder.
Ingredients per serve
Tomato and cheddar cheese cornbread
−
+
€10000.0
Method
Cornmeal
/g
375.0 g
0%
Wholemeal flour
/g
100.0 g
0%
Baking powder
/tbsp
1.0 tbsp
0%
Cornmeal
/dg
0.0 dg
0%
Mixed dried herbs
/tsp
2.0 tsp
0%
KNORR Tomato Powder 850 g
/g
50.0 g
0%
Eggs
/x
3.0 x
0%
Buttermilk
/ml
440.0 ml
0%
Olive oil
/ml
125.0 ml
0%
Raw sugar
/g
10.0 g
0%
Canned corn kernels
/g
300.0 g
0%
Grated cheddar cheese
/g
400.0 g
0%
Tomatoes, thinly sliced into half moons
/x
2.0 x
0%
/
Method
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Cornmeal 375.0 g
-
Wholemeal flour 100.0 g
-
Baking powder 1.0 tbsp
-
Cornmeal
-
Mixed dried herbs 2.0 tsp
-
Eggs 3.0 x
-
Buttermilk 440.0 ml
-
Olive oil 125.0 ml
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Raw sugar 10.0 g
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Canned corn kernels 300.0 g
-
Grated cheddar cheese 400.0 g
-
Tomatoes, thinly sliced into half moons 2.0 x
Preparation
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Method
- In a large bowl combine cornmeal, flour, baking powder, dried herbs, KNORR Tomato Powder and 125 ml water.
- In another large bowl place eggs, buttermilk, oil and sugar. Whisk until combined. Stir through corn kernels and half the cheese.
- Pour the mixture into the dry ingredients and stir until fully combined.
- Spoon mixture into a 20x30 cm baking dish. Top with sliced tomato and remaining cheese.
- Bake at 190 degree Celsius in a combi oven until golden and cooked through.
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Serving Suggestions
- Slice and serve warm with a main meal or by itself with a side salad.
