Smoky Sun-Dried Tomato Cornbread
Submitted by: dkldcbj
Not your ordinary corn bread-this one is loaded with sun dried tomatoes, onion, corn, and gouda cheese.
Ingredients
- 2 Tablespoons butter or margarine
- 1 10 oz package frozen corn
- 1/4 cup finely chopped red onion
- 1/2 cup slivered drained oil-packed sundried tomatoes
- 1 clove garlic, minced
- 1 Tablespoon sundried tomato pesto
- 1 teaspoon mesquite liquid smoke flavoring
- 1 8 1/2 oz package cornbread mix
- 1 cup 4 oz shredded smoked gouda cheese
- 1/2 cup butter or margarine, melted
- 1 teaspoon salt
- 3 large eggs, slightly beaten
- 2 Tablespoons minced fresh chives
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Method
Heat oven to 375 degrees. Spray 8 x 8 inch glass baking dish with non-stick cooking spray. In a 10-inch skillet melt 2 Tablespoons butter over low heat. Add corn and onion, saute for 3-4 minutes. Add sundried tomatoes, garlic, pesto and liquid smoke flavoring. Continue to saute for 2-3 minutes, stirring constantly. Remove from heat and set aside. In large bowl, combine cornbread mix, cheese, melted butter, salt, eggs and chives, stir just until moistened. Gently fold in sauted corn mixture, making sure not to overmix the ingredients. Pour into sprayed baking dish. Bake at 375 degrees F for 20 to 25 minutes or until golden. Let cool slightly, cut into squares.
Notes:
Number of Servings: 9
Submitted by: dkldcbj ( See all of dkldcbj Recipes )
