Corn Bread with Sun-Dried Tomatoes Recipe

Free Recipe Corn Bread with Sun-Dried Tomatoes

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Corn Bread with Sun-Dried Tomatoes Recipe

3 c Yellow cornmeal
1-1/2 c All purpose flour
1/2 c Sugar
1 tb Dried rubbed sage
1 tb Ground black pepper
1-1/2 ts Salt
1-1/2 ts Baking powder
3/4 ts Baking soda
2-1/4 c Buttermilk
1 c Chopped drained oil-packed
-sun-dried tomatoes; 1/4 cup
-oil reserved
1/2 c (1 stick) butter; melted,
-cooled
4 lg Eggs
1 lg Egg yolk

Corn Bread with Sun-Dried Tomatoes Preparation

Serve any leftovers for breakfast or a late-afternoon snack. Preheat oven to 400°F. Butter two 9 1/2-inch-diameter deep-dish pie dishes. Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend. Combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend. Stir buttermilk mixture into dry ingredients. Divide corn bread batter between prepared dishes. Bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes. Cool slightly. (Corn breads can be prepared 6 hours ahead. Cool completely. Cover with aluminum foil. Reheat covered in 350°F oven about 10 minutes.) Cut corn breads into wedges. Transfer to towel-lined basket; serve warm. 12 Servings Bon Appetit on Feb 23, 1998

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Corn Bread with Sun-Dried Tomatoes?

If you know a better Corn Bread with Sun-Dried Tomatoes Recipe please comment below.