Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 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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Recipe Summary test

prep:
25 mins
bake:
30 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 18g; cholesterol 82mg; saturated fat 6g; carbohydrates 46g; mono fat 9g; poly fat 2g; insoluble fiber 2g; sugars 3g; protein 11g; vitamin a 631.7IU; vitamin c 28.9mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 2.6mg; vitamin b6 0.2mg; folate 28.2mcg; vitamin b12 0.4mcg; sodium 553mg; potassium 594mg.
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