Corn Bread With Sun Dried Tomatoes Recipes

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

Ingredients

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

GARLIC AND SUN-DRIED TOMATO CORN MUFFIN

Garlic and Sun-Dried Tomato Corn Muffin image

Provided by Giada De Laurentiis

Categories side-dish

Time 25m

Yield 16 muffins

Number Of Ingredients 7

Ingredients

2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs

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.

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

Ingredients

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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