|Sun-dried tomato and cheese |
Chili is something everyone really likes but we all tend to eat it as a topping or added ingredient to other things. We top rice with it, dip it with chips, crumble up cornbread in it ... you get the idea. Cornbread is one of my favorites to eat with chili so I thought I would share this quick, easy, no fail recipe. I make cornbread with white or yellow cornmeal, whatever I happen to have on hand and a variety of different cheeses. Today's pictured is made with white cornmeal and Manchego cheese. That is why it has a paler color and lighter golden brown crust, and you can't really see the gooey cheese chunks but they are in there!
Sun-dried Tomato and Cheese Cornbread
I use yellow or white cornmeal, depending what I have on hand. Either works fine. The cheese you use can vary a lot - a sharp cheddar, feta, Gorgonzola, farm cheese, Fontina or Manchego cheese will all give you something tasty and different.
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp salt
- 1 Tbs baking powder
- 1/4 cup yogurt
- 1 egg
- 1/4 cup oil
- 1/4 cup honey
- 1 cup milk
- 1/2 cup sun-dried tomatoes, softened and chopped
- 3 ounces cheddar cheese, cubed
- Pre-heat your oven to 400 (F). Grease an 8 x 8 baking pan and set aside.
- In a medium sized mixing bowl, combine your flour, cornmeal, salt and baking powder.
- In a separate bowl, combine the yogurt, milk, honey, egg, and oil.
- Add the wet ingredients to the dry, and combine just until mixed.
- Gently stir in the tomato bites and cheese cubes. Pour the batter into your prepared pan.
- Cook for 22-24 minutes, or until the bread is pulling away from the sides of the pan and it is a golden color.
- Let cool at least 15 minutes before cutting. This will keep in an airtight container for several days, or you can freeze it as well.
Prep Time: 00:20
Cook time: 00:24
Total carbs: 19