Tomato and cheddar cheese cornbread

Name: Tomato and cheddar cheese cornbread
Yield: 10
Ingredients: 375.0g Cornmeal; 0.0dg Wholemeal flour; 1.0tbsp Baking powder; 2.0tsp Mixed dried herbs; 50.0g KNORR Tomato Powder Gluten Free 850g; 125.0ml Water; 3.0x Eggs; 440.0ml Buttermilk; 125.0ml Olive oil; 10.0g Raw sugar; 300.0g Canned corn kernels; 400.0g Grated cheddar cheese; 2.0x Tomatoes, thinly sliced into half moons

Tomato and cheddar cheese cornbread – Recipe

Enjoy this take on an American favourite, with the added zest of KNORR Tomato Powder.

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Method

Cornmeal 375.0 g
Wholemeal flour
Baking powder 1.0 tbsp
Mixed dried herbs 2.0 tsp
KNORR Tomato Powder Gluten Free 850g 50.0 g
Water 125.0 ml
Eggs 3.0 x
Buttermilk 440.0 ml
Olive oil 125.0 ml
Raw sugar 10.0 g
Canned corn kernels 300.0 g
Grated cheddar cheese 400.0 g
Tomatoes, thinly sliced into half moons 2.0 x

Aged Care

Finger Food

American

Starters

Vegetables

Enjoy this take on an American favourite, with the added zest of KNORR Tomato Powder.

...

Preparation

Method
- In a large bowl combine cornmeal, flour, baking powder, dried herbs, KNORR Tomato Powder and 125 ml water.
- In another large bowl place eggs, buttermilk, oil and sugar. Whisk until combined. Stir through corn kernels and half the cheese.
- Pour the mixture into the dry ingredients and stir until fully combined.
- Spoon mixture into a 20x30 cm baking dish. Top with sliced tomato and remaining cheese.
- Bake at 190 degree Celsius in a combi oven until golden and cooked through.
Serving Suggestions
- Slice and serve warm with a main meal or by itself with a side salad.
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