Best 5 Corn Bread With Sun Dried Tomatoes Recipes
Indulge in the rustic charm of freshly baked cornbread, elevated with the vibrant flavors of sun-dried tomatoes. This tantalizing dish combines the sweet, earthy notes of cornmeal with the tangy, savory essence of sun-kissed tomatoes, creating a symphony of flavors that will delight your palate. Embark on a culinary journey with our carefully curated collection of cornbread recipes, each offering unique twists and delectable variations. From classic Southern-style cornbread to creative gourmet options, prepare to savor the perfect accompaniment to your favorite meals or enjoy it as a standalone treat.
Here are our top 5 tried and tested recipes!
GARLIC AND SUN-DRIED TOMATO CORN MUFFIN
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 16 muffins
Number Of Ingredients 7
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.
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
SPICY ITALIAN CORN BREAD
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter an 8-inch square baking pan. Whisk the muffin mix and chili powder in a large bowl to blend. Mix in the milk and eggs. Stir in the tomatoes. Spread the batter in the prepared pan. Bake until the corn bread is firm to the touch and golden brown, about 30 minutes. Cool slightly. Cut into squares and serve hot.
SUN-DRIED TOMATO PROVOLONE BREAD
This savory quick bread, which was passed down from my mother, is packed with great flavors. It not only goes well will soups and chowders, but makes a delicious accompaniment to beef and chicken entrees. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Time 1h10m
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 298mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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.
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients and ensure your oven is preheated to the correct temperature. This will help streamline the cooking process.
- Use Fresh Ingredients: Fresh corn kernels and sun-dried tomatoes deliver the best flavor and texture to this bread. If using canned corn, drain and pat dry before using.
- Control the Moisture: Cornbread tends to be moist, but too much moisture can result in a dense, gummy texture. If your batter seems too wet, add a bit more cornmeal or flour until it reaches a thick, spoonable consistency.
- Don't Overmix: Overmixing the batter can develop the gluten in the cornmeal, resulting in a tough, dense bread. Mix just until the ingredients are combined.
- Use a Cast Iron Skillet: A cast iron skillet provides even heat distribution and creates a crispy, golden crust on the bread. If you don't have a cast iron skillet, you can use a 9x13 inch baking dish.
- Let the Bread Cool: Allow the bread to cool for at least 10 minutes before slicing and serving. This will help it set and develop its full flavor.
Conclusion:
This cornbread with sun-dried tomatoes is a delicious and versatile side dish that pairs well with a variety of meals. Its moist, slightly sweet interior and crispy, golden crust make it a favorite among cornbread lovers. With its vibrant color and flavorful sun-dried tomatoes, this bread is sure to impress your family and friends. Whether you're enjoying it as a side dish or as a snack, this cornbread is sure to satisfy. So next time you're looking for a delicious and easy cornbread recipe, give this one a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
