Sun-Dried Tomato Corn Bread

Preheat oven to 375ºF. Spray an 8×8 baking pan with oil spray.

In a medium mixing bowl, combine cornmeal, flour, baking soda, and salt. Set aside.

In a large bowl, whisk together melted butter and white sugar. Add eggs until well blended. Add buttermilk, chopped sun-dried tomatoes and reserved oil until combined. Add the dry ingredients and fold with the rubber spatula until just incorporated. Do not overmix.

Pour batter into prepared pan. Bake for 30-35 minutes until toothpick inserted in the center comes out clean. Cut cornbread. Serve warm.

Note: For large quantity baking, always measure our dry baking ingredients by weight. For each full size steam pan (or hotel pan), multiply the recipe by 2; this will yield 45 squares, cut 5 pieces by 9.