Sundried Tomato and Corn Bread is so quick to make and ever so tasty ! Perfect side to soup or enjoy as a snack
My current obsession is Sundried Tomatoes. I would use them in any recipe if I could, but my family just might get a little fed up with the same taste every time !
However, this Sundried Tomato and Corn Bread did not last very long.
Spread only with butter, and you already have a very tasty snack or the bread can be served with dinner.
The Tomatoes, Spring Onions and Corn work so well together in this recipe and the quantities I used were just right.
I usually try to drain as much of the Oil from the Sundried Tomatoes as possible.
But in this recipe, I simply removed each one from the packet and chopped them with the bit of Oil stuck on them.
Next time you need a quick snack or something to serve in lieu of dinner rolls, try this Sundried Tomato and Corn Bread.
More Quick Bread recipes :
Sundried Tomato and Corn Bread
- 2 Eggs
- 1/2 cup Milk
- 2 TB Vegetable Oil
- 1 t Salt
- 1 can Sweetcorn – the creamed type (410g - 14oz)
- 1/4 cup Sundried Tomatoes, chopped
- 1/4 cup Spring Onions, chopped
- 3 1/2 cups Self-Raising Flour
1.) Preheat the oven to 180 deg C (350 deg F) – spray and line a medium bread pan.
2.) Beat together the Eggs, Milk, Oil and Salt.
3.) Stir in the Sweetcorn, Tomatoes and Spring Onions – mix well.
4.) Add the Flour and mix until a batter forms – spoon into the prepared bread pan.
5.) Bake 45 – 50 minutes or until a tester comes out clean.
6.) Remove from the oven – let cool in the pan for 10 minutes – carefully remove the bread and transfer to a serving plate.
Amount Per Serving: Calories: 196.9 Total Fat: 4.3g Saturated Fat: 2.4g Unsaturated Fat: 0.5g Cholesterol: 31mg Sodium: 697.7mg Carbohydrates: 32.8g Fiber: 2.4g Sugar: 2.9g Protein: 6.2g
Best served warm with butter ! Cheese is also great on a slice !