Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 334.92 Kcal (1402 kJ) | ||
| Calories from fat | 124.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.82g | 21% | |
|---|---|---|---|
| Cholesterol | 102.89mg | 34% | |
| Sodium | 484.37mg | 20% | |
| Potassium | 413.46mg | 9% | |
| Total Carbs | 45.74g | 15% | |
| Sugars | 7.51g | 30% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 8.72g | 17% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.9mg | 11% | |
| Calcium | 107.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 241.08 Kcal (1009 kJ) | ||
| Calories from fat | 89.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.95g | 21% | |
|---|---|---|---|
| Cholesterol | 74.06mg | 34% | |
| Sodium | 348.66mg | 20% | |
| Potassium | 297.61mg | 9% | |
| Total Carbs | 32.92g | 15% | |
| Sugars | 5.41g | 30% | |
| Dietary Fiber | 2.43g | 14% | |
| Protein | 6.28g | 17% | |
| Vitamin C | 6.8mg | 16% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 11% | |
| Calcium | 77.6mg | 11% | |
* 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.
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