Sun-dried tomato cornbread

This was the second new recipe I tried this year for Thanksgiving, since with only two of us this time I wasn't about to make four dozen butterhorn rolls, tasty though they be.

 Corn bread with sun-dried tomatoes

Adapted from Bon Appetit, Dec. 1995

Ingredients

1 ½ cups yellow cornmeal

¾ cup flour

¼ cup sugar

½ tablespoon dried sage

1 teaspoon ground black pepper

¾ teaspoon salt

¾ teaspoon baking powder

3/8 teaspoon baking soda

1 cup plus 2 tablespoons buttermilk

½ cup chopped drained oil-packed sun-dried tomatoes

2 tablespoons oil from sun-dried tomatoes

¼ cup butter (half a stick), melted and cooled

2 large eggs

Method

Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in a large bowl. Combine buttermilk, sun-dried tomatoes, tomato oil, butter and eggs. Whisk to combine. Stir wet ingredients into dry. Butter a deep-dish pie plate. Pour batter into dish. Bake in a preheated 400 degree oven about 30 minutes or until top is slightly brown and a cake tester comes out clean. Cool slightly and cut into wedges. (The recipe suggests 6; I opted for 10 wedges and thought they were plenty big enough considering it was one side among many.)

Rating: Fine. A step above regular cornbread, and a very fast fix. Reheats fine wrapped in aluminum foil for about 5 minutes at 350. A great side for chili.