Recipe: Sicilian Pesto Corn Bread (with parmesan cheese and pine nuts)
Breads - Muffins, Quick BreadsSICILIAN PESTO CORN BREAD
"This herb-flecked golden corn bread takes a turn from the traditional with a lively blend of Italian seasonings. Its an ideal accompaniment for soups, stews, eggs and a wide range of favorite main dishes."
1 1/2 cups all-purpose flour
1/2 cup Quaker Corn Meal
1/3 cup grated parmesan cheese
2 tablespoons sugar
1 tablespoon baking powder
1 tablespoon basil, crushed
1/2 teaspoon garlic salt
3/4 cup milk
1/3 cup olive oil
2 eggs, beaten
1/4 cup toasted pine nuts
parmesan cheese
Heat oven to 400 degrees F. Grease a 8 or 9-inch square baking pan.
Combine dry ingredients. Add combined milk, oil and eggs, mixing just until moistened. Stir in pine nuts. Spread evenly into prepared pan. Sprinkle lightly with additional parmesan cheese, if desired.
Bake 20 to 22 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.
TO FREEZE BREAD:
Wrap individual servings securely. Freeze up to 3 months. To reheat frozen bread: Unwrap; place on microwaveable plate. Cover loosely. Microwave at HIGH about 1 minute per serving or until heated through.
Janice Elder, Charlotte, North Carolina
$1,000 First Prize Winner, Breads, Dressings and Stuffings Category
Makes 9 servings
From: Recipelink.com
Source: Recipe pamphlet: Winning Ways with Quaker Corn Meal, Prize-Winning Recipes from the 1990 Quaker Corn Meal "Contemporary Classics Recipe Contest"
"This herb-flecked golden corn bread takes a turn from the traditional with a lively blend of Italian seasonings. Its an ideal accompaniment for soups, stews, eggs and a wide range of favorite main dishes."
1 1/2 cups all-purpose flour
1/2 cup Quaker Corn Meal
1/3 cup grated parmesan cheese
2 tablespoons sugar
1 tablespoon baking powder
1 tablespoon basil, crushed
1/2 teaspoon garlic salt
3/4 cup milk
1/3 cup olive oil
2 eggs, beaten
1/4 cup toasted pine nuts
parmesan cheese
Heat oven to 400 degrees F. Grease a 8 or 9-inch square baking pan.
Combine dry ingredients. Add combined milk, oil and eggs, mixing just until moistened. Stir in pine nuts. Spread evenly into prepared pan. Sprinkle lightly with additional parmesan cheese, if desired.
Bake 20 to 22 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.
TO FREEZE BREAD:
Wrap individual servings securely. Freeze up to 3 months. To reheat frozen bread: Unwrap; place on microwaveable plate. Cover loosely. Microwave at HIGH about 1 minute per serving or until heated through.
Janice Elder, Charlotte, North Carolina
$1,000 First Prize Winner, Breads, Dressings and Stuffings Category
Makes 9 servings
From: Recipelink.com
Source: Recipe pamphlet: Winning Ways with Quaker Corn Meal, Prize-Winning Recipes from the 1990 Quaker Corn Meal "Contemporary Classics Recipe Contest"
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Rhubarb Bread (using buttermilk and orange peel)
- Walnut Apricot Bread (using dried apricots)
- Caramelized Vidalia Onion and Sour Cream Cornbread
- Substitute for Nabisco 100% Bran in Bran Muffins
- Easy Apricot Bread (using dried apricots, pineapple juice and orange juice)
- Moist Banana Muffins or Quick Bread
- Nutty Cranberry Muffins with Streusel Topping
- Rancho Bernardo Inn Walnut Bread
- Cherry Bread (using maraschino cherries) (1956)
- Crisp Bacon Muffins
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute