Name: Corn Bread with Sun-Dried Tomatoes
Yield: Serves 12
Ingredients: 3 cups yellow cornmeal; 1 1/2 cups all purpose flour; 1/2 cup sugar; 1 tablespoon dried rubbed sage; 1 tablespoon ground black pepper; 1 1/2 teaspoons salt; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 2 1/4 cups buttermilk; 1 cup chopped drained oil-packed sun-dried tomatoes, 1/4 cup oil reserved; 1/2 cup (1 stick) butter, melted, cooled; 4 large eggs; 1 large egg yolk

Serve any leftovers for breakfast or a late-afternoon snack.

Recipe information

Yield
Serves 12

Ingredients

3 cups yellow cornmeal

1 1/2 cups all purpose flour

1/2 cup sugar

1 tablespoon dried rubbed sage

1 tablespoon ground black pepper

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

2 1/4 cups buttermilk

1 cup chopped drained oil-packed sun-dried tomatoes, 1/4 cup oil reserved

1/2 cup (1 stick) butter, melted, cooled

4 large eggs

1 large egg yolk

Preparation

Step 1
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.
Step 2
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.)
Step 3
Cut corn breads into wedges. Transfer to towel-lined basket; serve warm.

TagsCornbread Bread Cornmeal Flour Sage Herbs & Spices Buttermilk Dairy Sun-Dried Tomato Tomato Vegetable Side Lunch Dinner Vegetarian Nut Free Baking Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes