Corn Bread with Sun-Dried Tomatoes

My Little Slice of Sunshine: Cornbread with a Twist

As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and preferably something the whole family will enjoy. This cornbread recipe has become a staple in our house – not just for its delicious flavor, but also for its incredible versatility.

The sun-dried tomatoes add a burst of unexpected flavor, transforming a simple cornbread into something truly special. It's a perfect accompaniment to chili, soups, stews, or even a simple salad. But my kids' favorite way to enjoy it? Warm from the oven, slathered with a little butter. It’s comfort food at its finest, a little taste of sunshine on even the cloudiest day.

What sets this recipe apart is its simplicity. There’s no need for fancy ingredients or complicated techniques. The combination of cornmeal, flour, and sun-dried tomatoes creates a delightful texture and taste that’s both hearty and satisfying. And the best part? It’s incredibly forgiving. If you're a bit short on one ingredient or another, it’ll still turn out wonderfully. I’ve even been known to substitute ingredients based on what’s available in my pantry. That's the beauty of good, simple cooking.

I often make a double batch on the weekend and freeze half for those busy weeknights when there's barely time to breathe, let alone cook a complex meal. It reheats perfectly, just like magic, straight from the freezer to the oven. This little trick has saved me countless times, and honestly, it feels like having a secret weapon in my culinary arsenal. So whether you're a seasoned chef or just starting out in the kitchen, this recipe is a must-try. It's a true testament to how even the simplest recipes can bring a touch of joy to your day, and your family's.

Beyond the simple ease, this cornbread also speaks to my desire for wholesome, home-cooked meals. It’s a recipe I can feel good about serving to my family, knowing that it’s made with simple, fresh ingredients. And honestly, that’s a feeling I value just as much as the delicious taste. It’s a part of creating those special moments around the dinner table, the memories we cherish and the traditions we build as a family. So, go ahead, try it! I promise you won’t regret it. And who knows, this easy cornbread might just become your new favorite comfort food too.

Beyond the Dinner Table: This cornbread is surprisingly versatile. It’s delicious crumbled on top of chili or soup, used as a base for a savory stuffing, or even as croutons in a salad. My family loves it as a simple snack, warmed up and served with butter and honey. It's the kind of food that bridges the gap between dinner and dessert, a perfect ending to a busy day. The possibilities are endless!

Tips for Success:

• Don't overmix the batter. Overmixing can lead to a tough cornbread. Just mix until the dry and wet ingredients are combined.
• Use good quality sun-dried tomatoes. The flavor of the sun-dried tomatoes really shines through in this recipe. I recommend using oil-packed sun-dried tomatoes, and don't forget to reserve some of that delicious oil to add to the batter!
• Let it cool slightly before cutting. This will prevent the cornbread from crumbling.
• Store leftovers properly. To maintain freshness, wrap leftover cornbread tightly in aluminum foil or plastic wrap and store it at room temperature or in the refrigerator.

This simple recipe isn't just about a delicious meal; it's about the comfort of familiar flavors and the joy of sharing food with loved ones. It’s a testament to the power of simple ingredients, carefully combined to create something truly special. It’s a recipe I’ll be making for years to come – and I hope you will too.

Step-by-step

• 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.