Cornbread With Sun-Dried Tomatoes Recipe

Name: Cornbread With Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 tomato packed in oil, 1/4 cup oil reserved; 1/2 cup butter, melted, cooled; 4 large eggs; 1 large egg yolk

Servings: persons

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 tomato packed in oil, 1/4 cup oil reserved
1/2 cup butter, melted, cooled
4 large eggs
1 large egg yolk

1
Preheat oven to 400u00b0F
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 350u00b0F oven about 10 minutes.
11
Cut cornbreads into wedges.
12
Transfer to towel-lined basket; serve warm.

1727

kcal

Calories

141

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups yellow cornmeal, 1 1/2 cups all-purpose flour, 1/2 cup sugar, 1 tablespoon dried rubbed sage, and more.

Yes, Cornbread With Sun-Dried Tomatoes falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread With Sun-Dried Tomatoes

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