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

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

KNORR Tomato Powder Gluten Free 850g

KNORR Tomato Powder Gluten Free 850g

Free Sample
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

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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Tomato and cheddar cheese cornbread

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

Ingredients

Method

KNORR Tomato Powder Gluten Free 850g

KNORR Tomato Powder Gluten Free 850g

Preparation

Method

Serving Suggestions

What you'll get: