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

1. 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.

2. 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.

3. 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.

4. 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.

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