Cornbread With Sun-Dried Tomatoes

Recipe by Juenessa
READY IN: 45mins
SERVES: 10-12




  • 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.