Corn Bread with Sun-Dried Tomatoes
| Yield: | 1 Servings |
| Categories: |
| 3 | c | Yellow cornmeal |
| 1 1/2 | c | All purpose flour |
| 1/2 | c | Sugar |
| 1 | tb | Dried rubbed sage |
| 1 | tb | Ground black pepper |
| 1 1/2 | ts | Salt |
| 1 1/2 | ts | Baking powder |
| 3/4 | ts | Baking soda |
| 2 1/4 | c | Buttermilk |
| 1 | c | Chopped drained oil-packed sun-dried tomatoes; 1/4 cup oil reserved |
| 1/2 | c | (1 stick) butter; melted, cooled |
| 4 | lg | Eggs |
| 1 | lg | Egg yolk |
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