Stuffed Corn Bread

4:28 PM, Mar 21, 2012   |    comments
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1 (8.5-ounce) jar sun-dried tomatoes, packed in oil

1 cup white cornmeal

3/4 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

1 large egg

1 teaspoon finely chopped fresh rosemary

2 ounces goat cheese, crumbled


Preheat the oven to 425°F.

Drain the sun-dried tomatoes over a small mixing bowl and reserve the oil. Place 2 tablespoons of the reserved oil in a 10-inch cast-iron skillet. Place the skillet in the oven as it preheats. Reserve the remaining oil for another use. Chop the tomatoes.

Combine the cornmeal, flour, baking powder, baking soda, and salt in a medium mixing bowl.

Combine the milk and egg in a small mixing bowl. Stir into the cornmeal mixture. Remove the heated skillet from the oven and pour about half of the hot oil into the batter. It will sizzle and bubble immediately. Stir to incorporate the oil.

Pour about half of the batter into the hot skillet. Sprinkle the tomatoes, rosemary, and goat cheese evenly over the batter. Pour the remaining half of the batter over the stuffing. It will not cover the stuffing completely. Do not spread the batter.

Bake for 18 to 20 minutes, or until golden brown.

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