Crunchy Parmesan Corn Bread Recipe

 

Ingredients

 

Makes 1 loaf (8 servings)

• 1 cup boiling water

• 1/4 cup bulgur Yellow cornmeal

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• 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 onions

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Method:

1. In a small bowl pour boiling water over bulgur; let stand for 5 minutes. Drain.

2. Meanwhile, grease bottom and 1/2 inch up side (s) of a 6-cup soufflé dish, an 8x4x2-inch loaf pan, or a 9x5x3-inch loaf pan. Sprinkle bottom and side (s) with cornmeal; set aside.

3. In a large bowl combine flour, the 1 cup cornmeal, the Parmesan cheese, sugar, baking powder, fennel seed, and basil. Make a well in center of flour mixture; set aside.

4. In a medium bowl combine eggs, milk, and oil. Stir in bulgur until well mixed. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in tomatoes or pimiento and green onions.

5. Spoon batter into prepared dish or pan. Bake in a 375°C oven for 50 to 55 minutes or until a toothpick inserted near center comes out clean. (If necessary to prevent over browning, cover with foil for the last 10 to 15 minutes of baking.)

6. Remove from dish or pan. Cool on a wire rack for 30 minutes. Serve warm.

Note: Bulgur adds a pleasant crunch to this country-style batter bread seasoned with Parmesan cheese, fennel seed, and basil.