Corn Bread with Sun-Dried Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 cup sugar
- 1 large egg yolk
- 4 large eggs
- 1 1/2 cups all purpose flour
- 1 tablespoon ground black pepper
- 1 tablespoon dried rubbed sage
- Carbohydrate 57 g(19%)
- Cholesterol 100 mg(33%)
- Fat 12 g(19%)
- Fiber 3 g(12%)
- Protein 9 g(18%)
- Saturated Fat 6 g(31%)
- Sodium 344 mg(14%)
- Calories 372
Preparation Preheat oven to 400°F. 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 sun-dried tomato oil, butter, eggs and egg yolk in medium bowl 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 into center comes out clean, about 30 minutes. Cool slightly. (Corn breads can be prepared 6 hours ahead. Cool completely. Cover with aluminum foil. Reheat covered in 350°F oven about 10 minutes.) Cut corn breads into wedges. Transfer to towel-lined basket; serve warm.
Preparation Preheat oven to 400°F. 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 sun-dried tomato oil, butter, eggs and egg yolk in medium bowl 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 into center comes out clean, about 30 minutes. Cool slightly. (Corn breads can be prepared 6 hours ahead. Cool completely. Cover with aluminum foil. Reheat covered in 350°F oven about 10 minutes.) Cut corn breads into wedges. Transfer to towel-lined basket; serve warm.
