Parmesan Cornbread

Ingredients

12

Servings

1 cup boiling water
1/4 cup bulgur
1 cup coarse-ground or regular yellow cornmeal, plus more for garnish
1 cup all-purpose flour
1/2 cup grated Parmesan cheese
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup nonfat milk
1/2 cup refrigerated or frozen egg product, thawed, or 2 large eggs, lightly beaten
3 tablespoons olive oil or cooking oil, plus more for garnish
1/3 cup sliced green onions
2 tablespoons McCormick® Basil Leaves

Preheat oven to 375°F. In a small bowl, pour boiling water over bulgur; let stand for 5 minutes. Drain. Meanwhile, generously coat a 1-1/2-quart soufflé dish or a 9-by-5-inch loaf pan with cooking spray and flour. Set aside.
In a large bowl, combine cornmeal, flour, Parmesan, sugar, baking powder and salt. Make a well in the center of the flour mixture.
In a medium bowl, stir together milk, egg product (or eggs) and oil. Stir in drained bulgur, green onions and basil. Add the bulgur mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
Pour the batter into the prepared dish or pan. If desired, brush the top of the loaf with additional oil and sprinkle with additional cornmeal. Bake for 45 to 50 minutes for the soufflé dish, 40 to 45 minutes for the loaf pan, or until a toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 10 to 15 minutes of baking. Let cool in the dish or pan on wire rack for 10 minutes. Remove from the dish or pan. Cool on a wire rack for 30 minutes. Serve warm.

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