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Sundried Tomato and Corn Bread

Sundried Tomato and Corn Bread is so quick to make and ever so tasty ! Perfect side to soup or enjoy as a snack

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.

Sundried Tomato and Corn Bread is so quick to make and ever so tasty ! Perfect side to soup or enjoy as a snack #QuickBread #TomatoBread #CornBread #WithABlast #EasyBread #NoYeastBread

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Sundried Tomato and Corn Bread

Yield: 1 Medium Loaf

Sundried Tomato and Corn Bread

Sundried Tomato and Corn Bread

Sundried Tomato and Corn Bread is so quick to make and ever so tasty ! Perfect side to soup or enjoy as a snack

Prep Time 10 minutes
Active Time 45 minutes
Total Time 55 minutes

Ingredients

  • 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

Instructions

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.

Nutrition Information

Yield

12 Slices

Amount Per Serving Calories 196.9Total Fat 4.3gSaturated Fat 2.4gUnsaturated Fat 0.5gCholesterol 31mgSodium 697.7mgCarbohydrates 32.8gFiber 2.4gSugar 2.9gProtein 6.2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Best served warm with butter ! Cheese is also great on a slice !

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Miz Helen

Friday 19th of September 2014

Congratulations!Your recipe is featured on Full Plate Thursday this week! Enjoy your weekend and your new Red Plate!Miz Helen

Audrey Humaciu

Wednesday 17th of September 2014

When I clicked over from Say G'Day Saturday I thought it was a bread made with cornmeal. I like the idea of quick bread with corn and sundried tomatoes even more.

Debi Bolocofsky

Tuesday 16th of September 2014

Thanks for sharing with Adorned From Above's Link Party. Have a great week.Debi @ Adorned From Above

Miz Helen

Tuesday 16th of September 2014

I can't wait to make this bread for my family we will just love it! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!Miz Helen

Shari Eckstrom

Monday 15th of September 2014

This recipe is so amazing I couldn't help but include it in my Monday Morning Review Tomorrow. Stop by and say hello if you get the chance and be sure to come back for Foodie Fridays this week. Can't wait to see what you have for us.Blessings,Shari

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