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Receta Corn Bread With Sun Dried Tomatoes

Name: Corn Bread With Sun Dried Tomatoes
Ingredients: 3 c. Yellow cornmeal; 1 1/2 c. All purpose flour; 1/2 c. Sugar; 1 Tbsp. Dry rubbed sage; 1 Tbsp. Grnd black pepper; 1 1/2 tsp Salt; 1 1/2 tsp Baking pwdr; 3/4 tsp Baking soda; 2 1/4 c. Buttermilk; 1 c. Minced liquid removed oil-packed sun-dry tomatoes, 1/4 c. oil reserved; 1/2 c. (1 stick) butter, melted, cooled; 4 lrg Large eggs; 1 lrg Egg yolk

de Global Cookbook

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Ingredientes

3 c. Yellow cornmeal
1 1/2 c. All purpose flour
1/2 c. Sugar
1 Tbsp. Dry rubbed sage
1 Tbsp. Grnd black pepper
1 1/2 tsp Salt
1 1/2 tsp Baking pwdr
3/4 tsp Baking soda
2 1/4 c. Buttermilk
1 c. Minced liquid removed oil-packed sun-dry tomatoes, 1/4 c. oil reserved
1/2 c. (1 stick) butter, melted, cooled
4 lrg Large eggs
1 lrg Egg yolk

Direcciones

Serve any leftovers for breakfast or possibly 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 pwdr and baking soda in large bowl and whisk to blend. Combine buttermilk, sun-dry tomatoes, reserved sun-dry tomato oil, butter, Large eggs and egg yolk in medium bowl and whisk to blend. Stir buttermilk mix into dry ingredients. Divide corn bread batter between prepared dishes.
Bake corn breads till tops begin to brown and tester inserted into center comes out clean, about 30 min. Cold slightly. (Corn breads can be prepared 6 hrs ahead. Cold completely. Cover with aluminum foil. Reheat covered in 350 F oven about 10 min.)
Cut corn breads into wedges. Transfer to towel-lined basket; serve hot.
12 Servings