CORNBREAD WITH SUN-DRIED TOMATOES

CORNBREAD WITH SUN-DRIED TOMATOES image

Categories Bread

Yield 2 loaves

Number Of Ingredients 14

Dry Ingredients
2 cups Cornmeal
2 cups all purpose flour
1/3 cup sugar
2 Tbsp baking powder
1 tsp salt
1 tsp coarsely ground black pepper
1 tsp ground oregano
2 cups grated asiago cheese
Wet Ingredients
2 1/2 cups buttermilk
2 large eggs, beaten
1/2 cup melted butter
1 cup loosely packed whole sun-dried tomatoes packed in oil, drained well and finely chopped (see Note)

Steps:

Preparation Set the oven rack in the middle position. Preheat the oven to 350 F. Lightly grease 2- 8 1/2 x 4 ½ inch loaf pans. Place all the dry ingredients, except the cheese, in a bowl and whisk to combine. Stir in 1 ½ cups of the cheese; reserve the other ½ cup of cheese for the top of the loaves. Place the buttermilk, eggs and melted butter in another bowl and mix to combine. Stir in the sun-dried tomatoes. Mix the wet ingredients into the dry until just combined. Divide the batter among the loaf pans. Sprinkle the top of each loaf with an equal amount of the remaining cheese. Bake for 30-35 minutes, or until tooth pick inserted in the centre of each loaf pulls out clean. Cool the loaves on a baking rack for 10 minutes, and then unmould. Serve warm or at room temperature.