Corn Bread With Sun-dried Tomatoes Recipe

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Corn Bread With Sun-dried Tomatoes
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Ingredients:

Directions:

  1. Serve any leftovers for breakfast or a late-afternoon snack. 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. 12 Servings Bon App?tit Posted to recipelu-digest by Sandy on Feb 23, 1998
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 294.72 Kcal (1234 kJ)
Calories from fat 87.16 Kcal
% Daily Value*
Total Fat 9.68g 15%
Cholesterol 83.38mg 28%
Sodium 110.26mg 5%
Potassium 336.26mg 7%
Total Carbs 44.95g 15%
Sugars 7.5g 30%
Dietary Fiber 3.15g 13%
Protein 8.27g 17%
Vitamin C 9.4mg 16%
Iron 1.7mg 10%
Calcium 72.8mg 7%
Amount Per 100 g
Calories 227.98 Kcal (955 kJ)
Calories from fat 67.43 Kcal
% Daily Value*
Total Fat 7.49g 15%
Cholesterol 64.5mg 28%
Sodium 85.29mg 5%
Potassium 260.12mg 7%
Total Carbs 34.77g 15%
Sugars 5.8g 30%
Dietary Fiber 2.44g 13%
Protein 6.4g 17%
Vitamin C 7.2mg 16%
Iron 1.3mg 10%
Calcium 56.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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