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Cornbread With Dried Tomatoes and Basil


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



  • 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

Let's get Cooking...

  1. Dough:
  2. In a bowl place the self rising flour with the sugar, barely cover with warm water and let stand for 10 minutes.
  3. Sift the flour and salt. Add the corn flour. In the middle of the bowl place the fermented yeast, sunflower oil, and warm water.
  4. Mix, knead for 10 minutes. Cover and let rise until it doubles its size.
  5. Filling:
  6. Remove the dough from the bowl, knead adding flour if necessary so it does not stick.
  7. Incorporate the tomatoes, previously macerated with 4 tablespoons of olive oil and chopped basil.
  8. Work for 5 more minutes, until they are well distributed.
  9. Form small buns using your hands and place each bun on a floured baking dish. Let rise until it doubles it size.
  10. 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.