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Special savoury cornbread recipe

kept byBarnaby

55 g (2 oz) sun-dried tomatoes (dry-packed)
100 g (3½ oz) plain flour
100 g (3½ oz) fine cornmeal
1 tbsp baking powder
¼ tsp salt
1 large egg
200 ml (7 fl oz) semi-skimmed milk
3 tbsp corn oil
1 can creamed sweetcorn, about 200 g
1 small green pepper, seeded and finely diced
1 tbsp sesame seeds



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