Recipe
CORN BREAD WITH SUN DRIED TOMATOES
Serves: 12
Preparation time: 20 minutes If they like it, it serves 12 otherwise
Cooking time: 30 minutes
Totaltime: 50 minutes
Ingredients
- 2 1/2 cups yellow cornmeal
- 1 1/2 cups 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 oil packed sun dried tomatoes, 1/4 cup oil reserved
- 1/2 cup butter, melted
- 4 large eggs
Preparation
-
Preheat oven to 400 degrees.
Butter two 9 1/2-inch diameter deep dish pie dishes. Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend.
Combine buttermilk, sun dried tomatoes, reserved oil, butter, eggs and whisk to blend. Stir buttermilk mixture into dry ingredients.
Divide corn bread batter between prepared dishes. Bake corn breads until tops begin to brown and tester inserted in center comes out clean, about 30 minutes. Cool slightly.
Cut corn breads into wedges; serve warm.
Note: Corn breads can be prepared 6 hours ahead. Cool completely.
Cover with aluminum foil. Reheat covered in 350 degree oven about 10 minutes.
main ingredients:
type of recipe:
bread
cuisine:
Mexico
specific recipes:
quick-and-easy
Type of meal:
cocktail
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Tuna salad on olive bread with arugula
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Fougasse bread
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