Corn Bread With Sun-dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 3 | c | Yellow cornmeal |
| 1 1/2 | c | All purpose flour |
| 1/2 | c | Sugar |
| 1 | T | Dried rubbed sage |
| 1 | T | Ground black pepper |
| 1 1/2 | t | Salt |
| 1 1/2 | t | Baking powder |
| 3/4 | t | Baking soda |
| 2 1/4 | c | Buttermilk |
| 1 | c | Chopped drained oil-packed |
| sun-dried tomatoes 1/4 | ||
| cup | ||
| oil reserved | ||
| 1/2 | c | 1 stick butter melted |
| cooled | ||
| 4 | Eggs | |
| 1 | Egg yolk | |
| Servings |
INSTRUCTIONS
1998 Serve any leftovers for breakfast or a late-afternoon snack. 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. Bon Appétit Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23,
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5840
Calories From Fat: 3242
Total Fat: 367.6g
Cholesterol: 1194.5mg
Sodium: 6181.1mg
Potassium: 2494.4mg
Carbohydrates: 559g
Fiber: 33.4g
Sugar: 130g
Protein: 96.8g