Photo: Dragne Marius
Italian cornbread
13 ingredients
30 min + 30 min
Serves 4-6
openrecipes
Kids will love the interesting texture of this easy dish, which is given an Italian flavour here.
Estimated Nutrition (whole recipe, rough)
1138
Calories
52g
Protein
51g
Fat
116g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100ml/3½fl oz buttermilk
- 1 tbsp olive oil
- 1 free-range egg
- 50g/2oz plain flour
- 50g/2oz quick-cook dried polenta
- 1 tsp baking powder
- pinch freshly ground black pepper
- 50g/2oz soft goats’ cheese
- small handful basil
- 1 tbsp grated parmesan
- small pinch dried chilli
- 2 slices mozzarella
- 1 tomato
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes