Cornbread With Sun-dried Tomatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.