About this recipe:Deliciously flavoured with sun-dried tomatoes, sweetcorn and green pepper, this colourful bread is a wonderful accompaniment for soups, starters, grilled or barbecued poultry or meat, or salads. It is also good cut into squares, split horizontally and filled with reduced-fat soft cheese and crunchy salad vegetables.
55 g (2 oz) sun-dried tomatoes (dry-packed)
100 g (3½ oz) plain flour
100 g (3½ oz) fine cornmeal
1 tbsp baking powder
¼ tsp salt
1 large egg
200 ml (7 fl oz) semi-skimmed milk
3 tbsp corn oil
1 can creamed sweetcorn, about 200 g
1 small green pepper, seeded and finely diced
1 tbsp sesame seeds
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Put the sun-dried tomatoes in a small heatproof bowl and pour boiling water over them. Set aside to soak for 30 minutes or until the tomatoes are plump and tender. Drain well and pat dry on kitchen paper, then snip into small pieces using kitchen scissors.
Preheat the oven to 220°C (425°F, gas mark 7). Grease an 18 cm (7 in) square deep cake tin and line the bottom with greaseproof paper; grease the paper. Set the tin aside.
In a large bowl, mix together the flour, cornmeal, baking powder and salt. In a separate bowl, lightly beat the egg, then stir in the milk, oil and sweetcorn until thoroughly combined. Pour the sweetcorn mixture into the dry ingredients. Add the sun-dried tomatoes and green pepper, and stir until well mixed. Pour the mixture into the prepared tin and sprinkle the sesame seeds over the top.
Bake for 25–30 minutes or until well risen and golden brown. Check that the bread is baked through by inserting a wooden cocktail stick into the centre – it should come out without any sticky mixture clinging to it. If there is mixture on the skewer, bake the bread for a further 5 minutes, then check again.
Allow the bread to cool in the tin for 15 minutes, then turn it out onto a wire rack. Serve warm or cold, cut into squares.
Some more ideas
To make tasty savoury muffins, divide the mixture among 9 deep American-style muffin tins and bake for 18–20 minutes. * For more crunch, replace the green pepper with 30 g (1 oz) roasted pumpkin seeds. Pumpkin seeds contain a lot of fat, but this is mostly the healthy, unsaturated type, and they also provide a variety of useful minerals.
In this recipe, 3 of the ingredients provide calcium, which is essential for healthy bones and teeth, nerves and blood clotting. Semi-skimmed milk is the most obvious source of calcium. Plain flour also provides some, but weight for weight the sesame seeds have the highest content. The calcium from milk is better absorbed by the body, however, than that in cereals and vegetables. * Sweetcorn is a good source of the complex or starchy carbohydrate that health experts recommend.
The taste was good but it collapsed after removing from the oven. The inside was doughy and sticky. I put it back into the oven with tinfoil not to get the top burned. It was slightly better after another 10 mins in the oven. Still, doughy though.
Not sure how to improve this as the taste really was pleasant. - 24 Dec 2013