Cornbread-With-Sun-Dried-Tomatoes0.jpg

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 sun-dried tomatoes packed in oil , 1/4 cup oil reserved
  • 1/2 cup butter , melted, cooled
  • 4 large eggs
  • 1 large egg yolk

DIRECTIONS

  1. Preheat oven to 400°F
  2. Butter two 9 1/2-inch-diameter deep-dish pie dishes.
  3. Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend.
  4. Combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend.
  5. Stir buttermilk mixture into dry ingredients.
  6. Divide cornbread batter between prepared dishes.
  7. Bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes.
  8. Corn breads can be prepared 6 hours ahead.
  9. To reheat, cover with aluminum foil.
  10. Reheat covered in 350°F oven about 10 minutes.
  11. Cut cornbreads into wedges.
  12. Transfer to towel-lined basket; serve warm.