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Recipe of the Day - October 26 (tomato basil cornbread)
Tomato Basil Cornbread
Ingredients
1 1/4 cups all-purpose flour
3/4 cups corn meal
1 tablespoon sugar
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried Italian herb seasoning
1/4 cup finely chopped fresh basil leaves
1/2 cup finely chopped oil-packed sundried tomatoes
1 cup shredded cheddar cheese, divided
1 cup buttermilk
1/4 cup butter, melted
2 eggs
Preparation
Place a 10-inch oven safe cast iron skillet in the oven. Set the temperature to 400 degrees and allow the oven and the skillet to preheat together.
Whisk the flour, corn meal, sugar, baking powder, salt, and Italian herb seasoning together in a spacious bowl. Add the basil, the sundried tomatoes, and 3/4 cup of the shredded cheese. Toss to distribute. In a separate bowl, whisk together the buttermilk, melted butter, and eggs. Add the wet mixture to the dry all at once and fold gently until the dry ingredients are barely moistened. The batter should be very rough and lumpy; do not overmix.
Carefully remove the preheated skillet from the oven. Use a fork to rub a pat of cold butter over the inside of the hot skillet to grease it. Immediately spread the batter into the hot pan and sprinkle the remaining 1/4 cup of shredded cheese on top.
Return the pan to the oven and bake for 20 to 25 minutes, until the surface of the cornbread is firm and the cheese on top is golden.
Serve hot and fresh. (If you have to make the cornbread in advance, refresh it before serving by cutting it in slices, then warming in a 350-degree oven for five to ten minutes.)
Serves 10-12
Nutritional Information per serving based on 12:
Calories 180
Protein 6g
Carbohydrates 19g
Fat 9g
Saturated Fat 5g
Cholesterol 56mg
Sodium 304mg
Vitamin A 398IU (8%DV)
Calcium 130mg (13%DV)
Iron 1mg (6%)
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