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
PREPARING THE BATTER
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.
Join in and write your own page! It's easy to do. How? Simply click here to return to Recipes.