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 !