Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Crunchy Parmesan Corn Bread




Source of Recipe


Better Homes and Gardens


List of Ingredients




• 1 cup boiling water
• 1/4 cup bulgur
• 2 - 3 teaspoons yellow cornmeal
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 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 large 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 onion


Recipe



. Pour boiling water over bulgur and let stand for 5 minutes. Drain. Meanwhile, grease bottom and 1/2 inch up sides of a 6-cup soufflé dish, an 8x4x2-inch loaf pan, or a 9x5x3-inch loaf pan. Sprinkle bottom and sides with cornmeal. Set aside.


2. In a large mixing bowl stir together the 1 cup cornmeal, flour, Parmesan cheese, sugar, baking powder, fennel seed, and basil. Make a well in the center of dry mixture.


3. In a medium mixing bowl combine eggs, milk, and oil. Stir in bulgur and mix well. Add all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in tomatoes or pimiento and onion.


4. Pour batter into prepared dish or pan. Bake in a 375 degree F oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. (If necessary, cover loosely with foil for the last 10 to 15 minutes of baking to prevent over browning.) Remove from dish or pan. Cool on a wire rack for 30 minutes. Serve warm. Makes 1 loaf (8 to 10 servings).


Make-Ahead Tip: Bake and cool bread. Place in an airtight container. Seal, label, and freeze up to 1 month. Before serving, rewrap frozen loaf in foil and place in a 375 degree F oven about 25 minutes or until heated through.