Cornbread With Sun Dried Tomatoes Receita

Elevate your cornbread game with this unbelievably moist and flavorful recipe! Bursting with the rich, savory notes of sun-dried tomatoes, this cornbread is perfect as a side dish or a delightful treat. Easy to make and even better reheated, it's a crowd-pleaser you'll want to make again and again.

Preparo 15 min

Cozimento 45 min

Calorias 403.8 kcal

Proteína 20g

Avaliação Seja o primeiro

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Cornbread With Sun Dried Tomatoes

Yellow Cornmeal
All Purpose Flour
1/2 cup granulated sugar
Dried Rubbed Sage
Ground Black Pepper
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups buttermilk
Sun Dried Tomato Packed In Oil
1/4 cup melted unsalted butter
2 large eggs
1 large egg yolk

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Cornbread With Sun Dried Tomatoes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer Cornbread With Sun Dried Tomatoes

Preheat oven to 400°F (200°C).
Butter two 9 1/2-inch-diameter deep-dish pie dishes.
In a large bowl, whisk together: 1 1/2 cups cornmeal, 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon dried sage, 1/2 teaspoon black pepper, 1 teaspoon salt, 2 teaspoons baking powder, and 1 teaspoon baking soda.
In a medium bowl, whisk together: 1 1/2 cups buttermilk, 1/2 cup chopped sun-dried tomatoes (packed in oil), 2 tablespoons reserved sun-dried tomato oil, 1/4 cup melted unsalted butter, 2 large eggs, and 1 large egg yolk.
Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Divide the batter evenly between the prepared pie dishes.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are golden brown.
Let cool slightly before serving. Cornbread can be made 6 hours ahead.
To reheat: Cover with aluminum foil and reheat in a 350°F (175°C) oven for 10-15 minutes.
Cut into wedges and serve warm.

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

52g

Fat

36g

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts Side Dishes Mediterranean The Americas American Southern Vegetarian Summer Recipes Fall Recipes Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Low Protein Very Low Carbs Breads Easy Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Low In Something

Perguntas frequentes

Quanto tempo leva para fazer Cornbread With Sun Dried Tomatoes?

Cornbread With Sun Dried Tomatoes leva cerca de 60 minutos do início ao fim — aproximadamente 15 minutos de preparo e 45 minutos de cozimento.

Quantas calorias tem Cornbread With Sun Dried Tomatoes?

Cornbread With Sun Dried Tomatoes tem aproximadamente 403.8 calorias por porção, com cerca de 20 g de proteína, 19 g de carboidratos e 23 g de gordura.

De quais ingredientes preciso para Cornbread With Sun Dried Tomatoes?

Os principais ingredientes de Cornbread With Sun Dried Tomatoes são Yellow Cornmeal, All Purpose Flour, Sugar, Dried Rubbed Sage, Ground Black Pepper, Salt. Veja a lista completa com as medidas acima.