Moist Corn Bread with Sun-Dried Tomatoes

by Annie
(New Mexico)

This is one of our most favorite corn breads!!!


3 cups organic cornmeal, yellow or blue
1 1/2 cups organic white flour
1/2 cup sugar
1 tablespoon dried sage, chopped
1 tablespoon course 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
(with olives and garlics, optional)
1/4 cup oil reserved from the tomatoes
1/2 cup -1 stick- butter, softened
5 large eggs


Preheat oven to 400°F. Spray two 9 1/2-inch-diameter deep-dish pie dishes with ''pam'' or smear with butter.

Combine buttermilk, reserved sun-dried tomato oil, butter, and eggs in medium bowl and blend till creamy. Add the sun-dried tomatoes.

Slowly add in cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda & blend until creamy.

Pour the corn bread batter into the 2 greased dishes.

Bake until tops begin to brown; a sharp knife inserted into center should come out clean, about 30 minutes. Cool slightly before slicing.

Corn bread can be prepared 6 hours ahead. Cool completely. Cover with aluminum foil. Reheat covered in 350°F oven about 10 minutes.

Cut into wedges & serve warm; slices can also be put in the microwave for several seconds to warm.

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