Sun-Dried Tomato Corn Bread Recipe

Name: Sun-Dried Tomato Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Cornmeal; 1 cup All-purpose Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/2 cups Unsalted Butter, melted; 1/2 cups Granulated Sugar; 2 whole Eggs; 1 cup Buttermilk; 1/2 cups Chopped Drained Oil-packed Sun Dried Tomatoes (reserve Oil!); 2 Tablespoons Reserved Oil (from Jar Of Sun-dried Tomato)

Servings: persons

1 cup Cornmeal
1 cup All-purpose Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/2 cups Unsalted Butter, melted
1/2 cups Granulated Sugar
2 whole Eggs
1 cup Buttermilk
1/2 cups Chopped Drained Oil-packed Sun Dried Tomatoes (reserve Oil!)
2 Tablespoons Reserved Oil (from Jar Of Sun-dried Tomato)

1
Preheat oven to 375u00b0F. Spray an 8x8 baking pan with oil spray.
2
In a medium mixing bowl, combine cornmeal, flour, baking soda, and salt. Set aside.
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
Pour batter into prepared pan. Bake for 30-35 minutes until toothpick inserted in the center comes out clean. Cut cornbread. Serve warm.
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.

1011

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 cup Cornmeal, 1 cup All-purpose Flour, 1/2 teaspoons Baking Soda, 1/2 teaspoons Salt, and more.

Yes, Sun-Dried Tomato Corn Bread 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.

Sun-Dried Tomato Corn Bread

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