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Sundried Tomato and Corn Bread
Linda Nortje
Sundried Tomato and Corn Bread is so quick to make and ever so tasty ! Perfect side to soup or enjoy as a snack
5
from
7
votes
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Course
Bread
Cuisine
South-African
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Cook Mode
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Servings
1
Medium Loaf
Calories
196.9
kcal
Ingredients
1x
2x
3x
2
Eggs
½
cup
Milk
2
TB
Vegetable Oil
1
t
Salt
1
can Sweetcorn – the creamed type
410g - 14oz
¼
cup
Sundried Tomatoes
chopped
¼
cup
Spring Onions
chopped
3 ½
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 Facts
Sundried Tomato and Corn Bread
Amount per Serving
Calories
196.9
% Daily Value*
Fat
4.3
g
7
%
Saturated Fat
2.4
g
15
%
Polyunsaturated Fat
0.5
g
Cholesterol
31
mg
10
%
Sodium
697.7
mg
30
%
Carbohydrates
32.8
g
11
%
Fiber
2.4
g
10
%
Sugar
2.9
g
3
%
Protein
6.2
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.