with sun-dried tomatoes
3 c. yellow cornmeal
1 1/2 c. all purpose flour
1/2 C. sugar
1 T. pepper
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3/4 tsp. baking soda
2 1/4 C. buttermilk
1 C. chopped drained oil-packed sun-dried tomatoes,
1/4 C. oil from tomatoes reserved
1/2 C. butter, melted and cooled
4 large eggs
1 large egg yolk
Preheat oven to 400°F. Butter two 9-1/2 inch diameter
pie dishes. Combine cornmeal, flour, sugar, pepper, salt,
baking powder and baking soda in large bowl and whisk
to blend. Combine buttermilk, tomatoes, reserved oil,
butter, eggs and egg yolk in medium bowl and whisk to
blend. Stir buttermilk mixture into dry ingredients.
Divide batter.
Bake until tops begin to brown and tester inserted into
center comes out clean, about 30 minutes.
Cool before serving.
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