Sundried Tomato And Corn Bread Recipes

CORNBREAD WITH SUN-DRIED TOMATOES

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.

SUNDRIED TOMATO AND CORN BREAD

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.

CORN BREAD WITH SUN-DRIED TOMATOES

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.

GARLIC AND SUN-DRIED TOMATO CORN MUFFIN

Steps:

• Preheat the oven to 375 degrees F. Grease 2 muffin tins.
• In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.