Savory Corn Flatbread Recipe -
Savory Corn Flatbread Recipe
  • READY IN 10 mins

Savory Corn Flatbread

Recipe by  

"This tasty flatbread- flavored with sun-dried tomato pesto -is about as far from a traditional recipe as you can get. One evening I had the urge to bake something, so I improvised with the ingredients at hand. My family and I have been hooked ever since. As well as tasting great, this recipe is incredibly quick and easy, because it's heated on a stovetop, rather than in the oven."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    10 mins


  1. In a medium bowl, mix together the flour, cornmeal, baking powder and salt. Mix in the sun-dried tomato pest until evenly distributed. Add water 1 teaspoon at a time so that the mixture is just moist enough to form a ball.
  2. Heat a large heavy skillet over medium heat. Form the dough into a ball. On a lightly floured surface, flatten the dough out to 1/4 inch thickness, or about as thick as a very thin pizza crust. Place the flat dough into the preheated pan, and fry for about 3 to 4 minutes on each side. When done, each side should have several browned spots. Serve immediately, or store at room temperature. It keeps very well.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2003

We have rewritten the ingredient line for water in response to the submitter's comments to leave room for more flexibility.

Most Helpful Critical Review
Apr 14, 2003

This is a response to the last review. This is my recipe, and I can see why it didn't turn out so well for you-- the website administrators didn't get it quite right (they edited my recipe slightly). You're absolutely correct-- 2 tablespoons of water is not nearly enough. The trick is to keep adding water until it holds firmly together, but is not overly sticky. Furthermore, 3 or 4 minutes a side is probably too much-- 1-2 minutes per side is more like it, although it depends on how thick you make each one. I hope this helps you enjoy it more, although it's probably a matter of personal taste more than anything else. Happy cooking!


8 Ratings

Apr 14, 2003

Ummm...I'm still trying to figure out what to say about this. It's....different. It's...pasty. It needed a lot more water than two tablespoons. It is...not good...but not horrible either. It is edible. I'm thinking about using it as a base for taco pizza. Try's easy enough and if someone can figure out a modification for this recipe that makes it a lot better...let me know. However, I am going to use it for a taco pizza base for my lunch, but I don't think I'll make it again.

Nov 22, 2010

Outstanding recipe. The amount of water needed depends on a few variables- I added 'till it was silky and elastic as I mixed it. It would take a psychic detective, not a fellow cook to tell precisely how much water is needed.

May 18, 2009

I didn't have pesto, so I just left that out. It was pretty good. Simple and kind of old-fashioned. I had it with some veggie soup and it was a good accompaniment.

Jan 27, 2008

Very creative but not edible. Is it missing oil? I used 1/4c water. It just tastes like a flour mixture. I couldn't even swallow it. Sorry!

Aug 01, 2012

This recipe works really well and is a delicious quick accompaniment to most meals - I also added some fresh rosemary that I had in my cupboards (2 sprigs, finely chopped), and a teaspoon of ground black pepper. I loved that I could chose to only cook it for a shorter amount of time on both sides, giving it a nice doughy centre (no eggs - so safe to do!). I added the water slowly (not sure how much I used in the end), but stuck to the measurements for the other ingredients. Turned out perfect, thanks for the recipe!

Nov 20, 2011

This is awful, sorry. It is just salty, dry, fried flour paste. I read the submitter's posts and responses to reviews about what the consistency should be be like, but it didn't help. What it's missing is something to make it somewhat elastic.


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  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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