Ingredients for 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
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How to Make 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
