The best delicious Corn Bread With Sun-dried Tomatoes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Corn Bread With Sun-dried Tomatoes recipe today!
Hello my friends, this Corn Bread With Sun-dried Tomatoes recipe will not disappoint, I promise! Made with simple ingredients, our Corn Bread With Sun-dried Tomatoes is amazingly delicious, and addictive, everyone will be asking for more Corn Bread With Sun-dried Tomatoes.
What Makes This Corn Bread With Sun-dried Tomatoes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Corn Bread With Sun-dried Tomatoes.
Ready to make this Corn Bread With Sun-dried Tomatoes Recipe? Let’s do it!
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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
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 App?tit
Yields
1 Servings
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