A wonderful cornbread recipe Italian-style! This cornbread is filled with sun-dried tomatoes and fresh basil and rosemary. It's full of flavor, and the fresh herbs give it a fantastic taste! It's really simple to make and delicious!
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Preheat the oven to 400°F/200°C.
Whisk the flour, cornmeal, baking powder, sugar, sea salt, onion powder, and garlic powder together in a large bowl.
Mix the lemon juice and the milk together.
Add the milk, flax egg, olive oil, sun dried tomatoes, rosemary, and basil to the dry mixture and stir with a spoon until just combined. Don’t over mix or the bread will be tough.
Lightly grease a 9”/22cm cast iron skillet or a round 9”/22cm pan and evenly spread the batter in the pan.
Place the pan in the center of the oven and bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack.
Enjoy!
By VeggieSouls
