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Cornbread With Sun-Dried Tomatoes

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“This is a flavorful, moist cornbread.”
READY IN:
45mins
SERVES:
10
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F
  2. Butter two 9 1/2-inch-diameter deep-dish pie dishes.
  3. Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend.
  4. Combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend.
  5. Stir buttermilk mixture into dry ingredients.
  6. Divide cornbread batter between prepared dishes.
  7. Bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes.
  8. Corn breads can be prepared 6 hours ahead.
  9. To reheat, cover with aluminum foil.
  10. Reheat covered in 350°F oven about 10 minutes.
  11. Cut cornbreads into wedges.
  12. Transfer to towel-lined basket; serve warm.

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