Recipe Double Corn Bread With Smoked Mozzarella And Sun Dried Tomatoes

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CORNBREAD WITH SUN-DRIED TOMATOES



Cornbread With Sun-Dried Tomatoes image

Make and share this Cornbread With Sun-Dried Tomatoes recipe from Food.com.

Provided by Juenessa

Categories     Breads

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 13

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 sun-dried tomato packed in oil, 1/4 cup oil reserved
1/2 cup butter, melted, cooled
4 large eggs
1 large egg yolk

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.

Nutrition Facts : Calories 403.8, Fat 15.2, SaturatedFat 7.4, Cholesterol 132.2, Sodium 692.5, Carbohydrate 58.6, Fiber 4.1, Sugar 13.1, Protein 10.3

CORN BREAD WITH SUN-DRIED TOMATOES



Corn Bread with Sun-Dried Tomatoes image

Categories     Bread     Tomato     Side     Bake     Corn     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 13

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

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.

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