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Savory Italian Cornbread
Savory Italian Cornbread made with yellow cornmeal, zucchini, sun dried tomatoes, rosemary and grated Pecorino Romano cheese.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Preheat the oven 400 degrees F; then spray a loaf pan with cooking spray (mine was 9”x5”).
2
In a large bowl, combine the cornmeal, all purpose flour, sugar, baking powder, baking soda and salt; mix until well blended.
baking powder1 teaspoon
3
Next, in a separate smaller bowl, combine the egg, milk, sour cream and melted butter; then add this mixture to the dry ingredients.
large egg1milk1 cupsour cream1 cupmelted butter2 tablespoons
4
Add in your "mix-ins": zucchini, chopped sun dried tomatoes, fresh chopped rosemary and grated Pecorino Romano cheese; then mix the dough well.
5
Pour in the batter into the pan; then bake ⏱️ 30 minutes. Bread is done when the top springs back when you touch it (time will vary if pan is bigger or smaller)
Nutrition Facts
calories
179 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
194 mg
protein Content
5 g
trans Fat Content
0.1 g
cholesterol Content
36 mg
carbohydrate Content
22 g
saturated Fat Content
4 g
unsaturated Fat Content
3 g
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