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Epicurious

Corn Bread with Sun-Dried Tomatoes

3.5

(5)

Serve any leftovers for breakfast or a late-afternoon snack.

Recipe information

  • Yield

    Serves 12

Ingredients

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 oil-packed sun-dried tomatoes, 1/4 cup oil reserved
1/2 cup (1 stick) butter, melted, cooled
4 large eggs
1 large egg yolk

Preparation

  1. Step 1

    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.

    Step 2

    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.)

    Step 3

    Cut corn breads into wedges. Transfer to towel-lined basket; serve warm.

TagsCornbreadBreadCornmealFlourSageHerbs & SpicesButtermilkDairySun-Dried TomatoTomatoVegetableSideLunchDinnerVegetarianNut FreeBakingBon Appétit
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