Sun Dried Tomato Cornbread

By tixrus-2

Ingredients

• 3 C yellow cornmeal
• 1 1/2 C all purpose flour
• 1/2 C sugar
• 1 Tbsp fresh chopped basil
• 1 1/2 tsp. ground black pepper
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 2 1/4 cups milk with juice of one lemon
• 1 C chopped sun-dried tomatoes
• 1/2 stick butter, melted, cooled
• 1/3 C canola oil
• 5 medium eggs

Details

Servings 12
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 400°F. Butter two 9 1/2-inch-diameter deep-dish pie dishes. Combine cornmeal, flour, sugar, pepper, salt, baking powder and baking soda in large bowl and wisk to blend. Combine milk, sun-dried tomatoes, basil, oil, butter, & eggs in medium bowl and wisk 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.