Sundried Tomato And Parsley Cornbread

Ingredients 
1 1/2 cups flour 
1/2 cup fine cornmeal 
1/4 cup sugar 
1/2 cup cornflour 
1 tblsp baking powder 
1 tsp salt 
1/4 cup chopped coarsely fresh parsley 
1/4 cup chopped sundried tomatoes in oil, well drained 
1 1/2 cups milk 
75 grams butter, melted 
1 egg 
  
Method 
1. Sift the flour, cornmeal, sugar, cornflour, baking powder and salt into a large bowl and stir through the parsley and tomatoes. Make a well in the center. 
2. In a separate bowl combine the milk, butter and egg. Stir into the dry ingredients, blending with a holed spoon only until just mixed - do not over-beat or the mixture will peak like Mt. Everest when cooking. Pour the mixture into a greased, floured and lined 20cm square cake tin.  
3. Bake at 180C (356 degrees Fahrenheit) for 40-50 minutes until a cake skewer inserted comes out clean. Alternatively you can make small individual loaves. Grease and flour 8, 1 x cup capacity baby bread tins. 
Three quarters fill with the mixture and bake at 180 degrees Celsius (356 degrees Fahrenheit) for 25-30 minutes until well risen and golden. Serve warm with butter.  
  
Cooks Tips 
For Individual Cornbreads Divide the mixture evenly among 8
well-greased muffin tins. Bake at 180 degrees Celsius (356 degrees Fahrenheit) for approximately 15 minutes.