Try this Corn Bread with Sun-Dried Tomatoes recipe, or contribute your own.
Suggest a better descriptionServe any leftovers for breakfast or a late-afternoon snack. Preheat oven to 400F. 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 350F 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
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Serving Size: 1 Serving (2559g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5353 | ||
Calories from Fat: 1079 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 119.9g | 160 % | |
Saturated Fat 37.1g | 186 % | |
Monounsaturated Fat 43.5g | ||
Polyunsanturated Fat 19g | ||
Cholesterol 4461.8mg | 1373 % | |
Sodium 3519.6mg | 121 % | |
Potassium 3335.8mg | 88 % | |
Total Carbohydrate 867.2g | 255 % | |
Dietary Fiber 29g | 116 % | |
Sugars, other 838.2g | ||
Protein 202.5g | 289 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5353
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