Cornbread With Dried Tomatoes and Basil


Made with dried tomato and basil, these tiny balls come packed with flavor.

Cornbread With Dried Tomatoes And Basil


  • Dough:
  • 25 grams yeast
  • 1 teaspoon of sugar
  • 370 grams flour
  • 1 teaspoon of salt
  • 100 grams corn flour
  • 2 tablespoons of sunflower oil
  • 250 cc (1 cup) of water
  • Filling:
  • 50 grams dried tomatoes
  • 6 tablespoons of olive oil
  • 2 tablespoons of basil
  • Salt
  • Vegetable spray


  • Dough:
  • In a bowl place the self rising flour with the sugar, barely cover with warm water and let stand for 10 minutes.
  • Sift the flour and salt. Add the corn flour. In the middle of the bowl place the fermented yeast, sunflower oil, and warm water.
  • Mix, knead for 10 minutes. Cover and let rise until it doubles its size.
  • Filling:
  • Remove the dough from the bowl, knead adding flour if necessary so it does not stick.
  • Incorporate the tomatoes, previously macerated with 4 tablespoons of olive oil and chopped basil.
  • Work for 5 more minutes, until they are well distributed.
  • Form small buns using your hands and place each bun on a floured baking dish. Let rise until it doubles it size.
  • Once risen, brush with the remaining oil and add some salt. Cook in a lubricated baking dish in a hot oven during 15 minutes or until they barely brown.