• 4 Ratings

Cornmeal is the basis for this Italian-inspired quick bread recipe that's best served warm with melted butter.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 375 degrees F. In medium bowl stir together cornmeal, flour, sugar, baking soda, and salt; set aside. Add 1 tablespoon of the oil to a 10-inch cast-iron skillet or a 9x1-1/2-inch round baking pan. Place in oven for 5 minutes. Remove skillet or pan from oven; carefully swirl oil in pan to coat bottom and sides of pan.

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  • Meanwhile, for batter, in large bowl combine half-and-half, eggs, and remaining oil. Crumble bacon. Stir tomatoes, bacon, shallot, and rosemary into egg mixture until combined. Add cornmeal mixture all at once to egg mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake 30 to 35 minutes or until wooden toothpick inserted near center comes out clean. Cut in wedges. Serve warm with softened butter. Makes 8 to 10 servings.

Nutrition Facts

367 calories; 18 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 82 mg cholesterol; 553 mg sodium. 594 mg potassium; 46 g carbohydrates; 2 g fiber; 3 g sugar; 11 g protein; 632 IU vitamin a; 29 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12;

Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0