Sundried Tomato And Corn Bread Recipes
CORNBREAD WITH SUN-DRIED TOMATOES
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
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
SUNDRIED TOMATO AND CORN BREAD
Sundried Tomato and Corn Bread is so quick to make and ever so tasty ! Perfect side to soup or enjoy as a snack
Provided by Linda Nortje
Categories Bread
Time 55m
Number Of Ingredients 8
Steps:
- 1.) Preheat the oven to 180 deg C (350 deg F) - spray and line a medium bread pan. 2.) Beat together the Eggs, Milk, Oil and Salt. 3.) Stir in the Sweetcorn, Tomatoes and Spring Onions - mix well. 4.) Add the Flour and mix until a batter forms - spoon into the prepared bread pan. 5.) Bake 45 - 50 minutes or until a tester comes out clean. 6.) Remove from the oven - let cool in the pan for 10 minutes - carefully remove the bread and transfer to a serving plate.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 32.8 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 4.3 grams fat, Fiber 2.4 grams fiber, Protein 6.2 grams protein, SaturatedFat 2.4 grams saturated fat, Sodium 697.7 grams sodium, Sugar 2.9 grams sugar, UnsaturatedFat 0.5 grams unsaturated fat
CORN BREAD WITH SUN-DRIED TOMATOES
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
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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ITALIAN CORNBREAD WITH SUNDRIED TOMATOES RECIPE
From flavorite.net
4.4/5 (13)Total Time 50 minsCategory SidedishCalories 256 per serving
- Preheat over to 400F. Grease a 10-inch skillet or 13-by-9-inch baking dish with cooking spray. If using dry-pack tomatoes, place them in a small bowl and cover with boiling water. Let stand for 10 minutes to soften, then drain and chop. If using oil-pack tomatoes, drain tomatoes, reserving oil, and chop. In a small skillet, saute the shallot in the butter or reserved tomato oil until softened. Remove from heat and set aside.
- Combine flour, polenta or coarse cornmeal, salt, baking powder, baking soda, basil, and cumin in a large bowl. In a small bowl, mix the eggs, sour cream, corn with its liquid, sautéed shallots and butter or oil, chopped sun-dried tomatoes, and cheese with a wooden spoon. Add to the dry ingredients and stir just until all the ingredients are moistened and thoroughly blended. Take care not to over mix; the batter will be thin. If you are using skillet to bake the cornbread, place the greased skillet in the oven for 5 minutes to preheat.
- Pour batter into prepared baking dish or into the hot 10-inch skillet. Bake in the center of the oven for about 30 to 35 minutes, until the cornbread is golden around the edges and a cake tester inserted into the center comes out clean. Let stand for 15 minutes before cutting into thick wedges to serve.
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