Sun-Dried Tomato Corn Bread

This cornbread was a perfect accompaniment to our recent fish fry for our Sunday night fellowship meal. The texture was so moist with just the right amount of sweetness.  How about that, good southern cornbread with a little twist with an addition of sun dried tomatoes!   It was more than fabulous!

Frying 60 pounds of fish well is no easy task.  This borrowed cooker (Thank you, Mr. Joe!)  holds 70 pounds of frying oil and maintains the temperature perfectly.  The cornmeal coated Swai comes out tender inside and super crunchy outside.  But boy, it gets pretty hot near the blazing propane burners; this is where my staff Cheryl and I get our oil/sweat facials, sort of like Oil of Olay.  

We all agreed that this was the best corn bread, everrrr! Hope you'll give this one a try.  

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Sun-Dried Tomato Cornbread 

Makes 16 squares

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1/2 cup white sugar
2 eggs
1 cup buttermilk
1/2 cup chopped drained oil-packed sun dried tomatoes (reserve oil!)
2 tablespoon oil reserved from sun dried tomatoes

Preheat oven to 375 degrees F

Spray with oil spray 8x8 baking pan.

In a medium mixing bowl, combine cornmeal, flour, baking soda, and salt.  Set aside.

In a large bowl, whisk together melted butter and white sugar.  Add eggs until well blended.  Add buttermilk, chopped sun-dried tomatoes and reserved oil until combined.  Add the dry ingredients and fold with the rubber spatula until just incorporated.  Do not over mix.

Pour batter into prepared pan.  Bake for 30-35 minutes until toothpick inserted in the center comes out clean.  Cut corn bread.  Serve warm.

Note: For large quantity baking, always measure our dry baking ingredients by weight.  Click here for the conversion chart.
For each full size steam pan (or hotel pan) multiply the recipe X2;  will yield 45 squares, cut 5 pieces by 9.