For years I have been in the hunt for the perfect cornbread. There’s cakey, dense, sweet, savory… you name it. The style really doesn’t matter when the bread ends up in the chili anyway! I’ve come to the conclusion that my preference is a typical cornbread with a twist. I think you’ll agree this version is tender, somewhat crumbly and the sun-died tomatoes add a sweet tangy surprise.
Cornbread With Sun-Dried Tomatoes (adapted recipe from Bobby Flay)
1 1/2 cups stone-ground yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 large eggs
1 1/2 tablespoons sun-dried tomatoes (packed in oil), chopped
1 1/2 cups buttermilk
8 tablespoons (1 stick) unsalted butter, melted
Nonstick cooking spray
Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt and pepper in a bowl. Whisk together eggs, sun-dried tomatoes and buttermilk in a bowl. Add to the flour mixture with the melted butter and whisk until combined. Spray a cake pan (round or square) with nonstick cooking spray. Scrape batter into pan and bake until light golden brown and the tester inserted into the center comes out with a few moist crumbs, about 18 minutes. Let cool slightly before cutting and serving.
