Categories: Pizza/flatbread
Ingredients
- 1 cup boiling water
- 1/4 cup bulgur
- Yellow cornmeal
- 1 cup yellow cornmeal
- 1 cup flour
- 1/3 cup grated Parmesan
- 2 tbsp. sugar
- 1 tbsp. baking powder
- 1 1/2 tsp snipped fresh basil
- 1/2 tsp salt
- 1/2 tsp fennel seeds, crushed
- 2 eggs
- 1 cup milk
- 1/4 cup olive oil
- 1/3 cup oil-packed dried tomatoes, drained and chopped
- 1/3 cup sliced green onions
Directions
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Preheat oven to 375. In a small bowl, pour the boiling water over bulgur; let stand for 5 minutes. Drain. Meanwhile, grease bottom and 1/2 inch up sides of a 1 1/2-qt soufflé dish or an 8×4×2-inch loaf pan. Sprinkle bottom and sides with cornmeal. Set aside.
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In a large bowl, combine the 1 cup cornmeal, flour, Parmesan, sugar, baking powder, basil, salt and fennel seeds. Make a well in the center of flour mixture.
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In a medium bowl, beat eggs with a whisk; whisk in milk and oil. Stir in drained bulgur. Add bulgur mixture all at once to flour mixture. Stir just until moistened. Fold in tomatoes and green onions.
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Pour batter into prepared dish or pan. Bake for 50-55 minutes or until a wooden toothpick inserted near center comes out clean. Remove from dish. Cool on a wire rack for 30 minutes. Serve warm.