Sun-Dried Tomato Corn Bread

1. 1

   Preheat oven to 375u00b0F. Spray an 8x8 baking pan with oil spray.

2. 2

   In a medium mixing bowl, combine cornmeal, flour, baking soda, and salt. Set aside.

3. 3

   In a large bowl, whisk together melted butter and white sugar. Add eggs until well blended. Add buttermilk, chopped sun-dried tomatoes and reserved oil until combined. Add the dry ingredients and fold with the rubber spatula until just incorporated. Do not overmix.

4. 4

   Pour batter into prepared pan. Bake for 30-35 minutes until toothpick inserted in the center comes out clean. Cut cornbread. Serve warm.

5. 5

   Note: For large quantity baking, always measure our dry baking ingredients by weight. For each full size steam pan (or hotel pan), multiply the recipe by 2; this will yield 45 squares, cut 5 pieces by 9.

* Per serving · 4 servings · Values may vary.