Carrie’s Experimental Kitchen

Savory Italian Cornbread

Savory Italian Cornbread made with yellow cornmeal, zucchini, sun dried tomatoes, rosemary and grated Pecorino Romano cheese.

Savory Italian Cornbread made with yellow cornmeal, zucchini, sun dried tomatoes, rosemary and grated Pecorino Romano cheese.

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I don’t make a lot of homemade bread recipes; however, years ago I found a recipe for cornbread in a magazine and ripped it out so that I can make it one of these days. It was so old I can’t even tell which magazine it was because it was torn off, but when I came across it recently, I decided to give it a try and added some of my favorite ingredients to make this Savory Italian Cornbread.

Savory Italian Cornbread made with yellow cornmeal, zucchini, sun dried tomatoes, rosemary and grated Pecorino Romano cheese.

The thing with a lot of these bread recipes is that there are so many ingredients in them; mainly pantry or staple items that I always have, but the list is a bit longer than what I normally make. This recipe is simple to make and you can change it up a bit to make it to your liking as well.

Savory Italian Cornbread made with yellow cornmeal, zucchini, sun dried tomatoes, rosemary and grated Pecorino Romano cheese.Click To Tweet

In a large bowl, start by mixing together yellow cornmeal, all purpose flour, sugar, baking powder, baking soda and salt. Combine until well blended. Next, in a separate smaller bowl, combine an egg, milk, sour cream and melted butter; then add this mixture to the dry ingredients.

Savory Italian Cornbread

Now it’s time to add in your “mix-ins”. I went with some of my favorites including grated zucchini, chopped sun dried tomatoes, fresh chopped rosemary and grated Pecorino Romano cheese; then mix the dough well.

I don’t have a cast iron skillet (which would probably work best) so I improvised by spraying a 9″ x 5″ loaf pan with cooking spray; then poured the batter into the pan. Bake the bread in a preheated 400 degree F oven for 30 minutes; then remove from the oven when the top of the bread springs back when you touch it. Cooking time will vary if your pan is smaller or larger than the ones I used.

Savory Italian Cornbread made with yellow cornmeal, zucchini, sun dried tomatoes, rosemary and grated Pecorino Romano cheese.

This Savory Italian Cornbread only took about 10 minutes to prepare before popping it into the oven and was so good! Especially if you slice it warm and slather a bit of butter on top…YUM! ~Enjoy!

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Savory Italian Cornbread
Savory Italian Cornbread
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Savory Italian Cornbread made with yellow cornmeal, zucchini, sun dried tomatoes, rosemary and grated Pecorino Romano cheese.

Course: Bread
Servings: 12
Calories: 107 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 ½ c. Yellow Cornmeal
  • ¼ c. All Purpose Flour
  • 2 tbsp. Granulated Sugar
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ¼ tsp. Salt
  • 1 large Egg
  • 1 c. Milk
  • 1 c. Sour Cream
  • 2 tbsp. Melted Butter
  • ½ c. Zucchini, grated
  • ¼ c. Sun Dried Tomatoes, chopped
  • ¼ c. Grated Pecorino Romano Cheese
  • 1 tbsp. Fresh Rosemary, chopped
Instructions
  1. Preheat the oven 400 degrees F; then spray a loaf pan with cooking spray (mine was 9”x5”).

  2. In a large bowl, combine the cornmeal, all purpose flour, sugar, baking powder, baking soda and salt; mix until well blended. 

  3. Next, in a separate smaller bowl, combine the egg, milk, sour cream and melted butter; then add this mixture to the dry ingredients. 

  4. Add in your "mix-ins": zucchini, chopped sun dried tomatoes, fresh chopped rosemary and grated Pecorino Romano cheese; then mix the dough well.

  5. Pour in the batter into the pan; then bake 30 minutes. Bread is done when the top springs back when you touch it (time will vary if pan is bigger or smaller)

Recipe Notes

Nutrition Facts
Savory Italian Cornbread
Amount Per Serving
Calories 107 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Cholesterol 37mg 12%
Sodium 213mg 9%
Potassium 123mg 4%
Total Carbohydrates 7g 2%
Sugars 5g
Protein 3g 6%
Vitamin A 6%
Vitamin C 6%
Calcium 7%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

*Nutritional information is based on specific ingredients and products used in this recipe and was calculated by MyFitnessPal.com; which may not be 100% accurate. 

©2018 Carrie's Experimental Kitchen. Unauthorized use and/or duplication of this material without express and written permission from this blog’s owner is strictly prohibited. Please contact the owner for any licensing inquiries for commercial use, publication and/or general distribution.

Original recipe can be found at www.carriesexperimentalkitchen.com

 

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Savory Italian Cornbread made with yellow cornmeal, zucchini, sun dried tomatoes, rosemary and grated Pecorino Romano cheese.

 

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Savory Italian Cornbread made with yellow cornmeal, zucchini, sun dried tomatoes, rosemary and grated Pecorino Romano cheese. #bread #cornbread #italianfood

One Comment

  1. Beverley Press
    May 5, 2018 at 9:17 am - Reply

    I regularly make your cornbread and with these added ingredients I bet it’s delicious xoxo

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