Corn Bread With Sun Dried Tomatoes Recipes

GARLIC AND SUN-DRIED TOMATO CORN MUFFIN

Steps:

• Preheat the oven to 375 degrees F. Grease 2 muffin tins.
• In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.

SUNDRIED TOMATO AND CORN BREAD

Steps:

• 1.) Preheat the oven to 180 deg C (350 deg F) - spray and line a medium bread pan. 2.) Beat together the Eggs, Milk, Oil and Salt. 3.) Stir in the Sweetcorn, Tomatoes and Spring Onions - mix well. 4.) Add the Flour and mix until a batter forms - spoon into the prepared bread pan. 5.) Bake 45 - 50 minutes or until a tester comes out clean. 6.) Remove from the oven - let cool in the pan for 10 minutes - carefully remove the bread and transfer to a serving plate.

CORN AND SUN-DRIED TOMATOES

Steps:

• Rehydrate tomatoes in hot water for 10 minutes. Drain. Combine butter, corn and tomatoes in a large skillet over medium high heat for about 4-5 minutes. Add corn mixture and remaining ingredients in a serving bowl, tossing to combine. Season with salt and pepper to taste. Serve warm.

CORNBREAD WITH SUN-DRIED TOMATOES

Steps:

• 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 cornbread batter between prepared dishes.
• Bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes.
• Corn breads can be prepared 6 hours ahead.
• To reheat, cover with aluminum foil.
• Reheat covered in 350°F oven about 10 minutes.
• Cut cornbreads into wedges.
• Transfer to towel-lined basket; serve warm.

CORN BREAD WITH SUN-DRIED TOMATOES

Steps:

• 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.

RECIPE: DOUBLE CORN BREAD WITH SMOKED MOZZARELLA AND SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 400°F. Place a 10-inch cast-iron skillet over low heat on the stove top and leave it to heat while preparing the batter for the corn bread.
• In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and black pepper, and stir with a standard whisk to mix. In a second large bowl, whisk together the eggs, buttermilk, and ¼ cup of the oil until blended. Stir into this second bowl the corn, 1/2 cup of the cheese, the ham, the tomatoes, and the parsley.
• Make a well in the center of the dry ingredients. Add the buttermilk mixture and fold together with a rubber spatula just until blended.
• Drizzle the heated skillet with the remaining 2 table-spoons of oil, tilting the pan to coat evenly. Immediately add the batter (the oil will sizzle and bubble up around the edges to coat the sides of the skillet), and spread it to the edges of the skillet, using a rubber spatula. Sprinkle the top with the remaining 2 tablespoons cheese.
• Bake for 25 minutes, or until the top is golden and the edges have pulled away from the sides of the skillet. Serve hot or at room temperature, cut into wedges.