Recipe - Corn Bread With Sun-Dried Tomatoes

3 cup Yellow cornmeal
1 One half cup All purpose flour
One half cup Sugar
1 tablespoon Dried rubbed sage
1 tablespoon Ground black pepper
1 One half teaspoon Salt
1 One half teaspoon Baking powder
Three fourths teaspoon Baking soda
2 One fourth cup Buttermilk
1 cup Chopped drained oilpacked
sundried tomatoes; One fourth cup
oil reserved
One half cup (1 stick) butter; melted,
cooled
4 lg Eggs
1 lg Egg yolk

Serve any leftovers for breakfast or a lateafternoon snack.

Preheat oven to 400°F. Butter two 9 1/2inchdiameter deepdish pie dishes.
Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and
baking soda in large bowl and whisk to blend. Combine buttermilk, sundried
tomatoes, reserved sundried 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 towellined basket; serve warm.

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