Cornbread With Sun-Dried Tomatoes

Directions

1. 1
   Preheat oven to 400°F
2. 2
   Butter two 9 1/2-inch-diameter deep-dish pie dishes.
3. 3
   Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend.
4. 4
   Combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend.
5. 5
   Stir buttermilk mixture into dry ingredients.
6. 6
   Divide cornbread batter between prepared dishes.
7. 7
   Bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes.
8. 8
   Corn breads can be prepared 6 hours ahead.
9. 9
   To reheat, cover with aluminum foil.
10. 10
    Reheat covered in 350°F oven about 10 minutes.
11. 11
    Cut cornbreads into wedges.
12. 12
    Transfer to towel-lined basket; serve warm.