Crunchy Parmesan Corn Bread

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Crunchy Parmesan Corn Bread

Prep Time: 15 minutes

Source: Better Homes and Gardens

 

 

Ingredients

 

1 cup boiling water

1/4 cup bulgur

Yellow cornmeal

1 cup yellow cornmeal

1 cup all-purpose flour

1/3 cup grated Parmesan cheese

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon fennel seed

1/2 teaspoon dried basil, crushed

2 beaten eggs

1 cup milk

1/4 cup olive oil or cooking oil

1/3 cup sun-dried tomatoes (oil pack), drained and chopped, or diced

pimiento, drained

1/3 cup sliced green onion

 

Directions:

 

1. Pour boiling water over bulgur and let stand for 5 minutes. Drain.

Meanwhile, grease bottom and 1/2 inch up sides of a 6-cup souffle dish, an

8x4x2-inch loaf pan, or a 9x5x3-inch loaf pan. Sprinkle bottom and sides

with cornmeal. Set aside.

2. In a large mixing bowl stir together the 1 cup cornmeal, flour, Parmesan

cheese, sugar, baking powder, fennel seed, and basil. Make a well in the

center of dry mixture.

3. In a medium mixing bowl combine eggs, milk, and oil. Stir in bulgur and

mix well. Add all at once to dry mixture. Stir just until moistened (batter

should be lumpy). Fold in tomatoes or pimiento and onion.

4. Pour batter into prepared dish or pan. Bake in a 375 degree F oven for 50

to 55 minutes or until a wooden toothpick inserted near center comes out

clean. (If necessary, cover loosely with foil for the last 10 to 15 minutes

of baking to prevent overbrowning.) Remove from dish or pan. Cool on a wire

rack for 30 minutes. Serve warm. Makes 1 loaf (8 to 10 servings).

Make-Ahead Tip: Bake and cool bread. Place in an airtight container. Seal,

label, and freeze up to 1 month. Before serving, rewrap frozen loaf in foil

and place in a 375 degree F oven about 25 minutes or until heated through.

 

Nutritional facts per serving

 

calories: 269 , total fat: 11 g , saturated fat: 3 g , cholesterol: 59 mg

, sodium: 259 mg , carbohydrate: 35 g , fiber: 2 g , protein: 8 g ,

vitamin A: 7 % , vitamin C: 9 % , calcium: 19 % , iron: 13 %

 

 

 

 

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