The magic of discovery was in full bloom when I swung by a local farmers market this past weekend. I’m no stranger to the deliciousness of sun-dried tomatoes, but I’ve never seen farm fresh cherry tomatoes in this form before.
They were lovely tiny nuggets that were full of sweetness with every bite. I’m almost regretting not getting more than a pint. If you find anything like these tomatoes in your area, be creative on how you use them. From a simple sprinkling on a salad to dips to even this corn bread, they are crazy delicious.
Sweet Sun-Dried Sweet Tomato Corn Bread
3 cups + 1 Tbl. flour
1 cup cornmeal
¼ cup sugar
2 Tbl. baking powder
1 tsp. salt
2 cups milk
3 eggs, lightly beaten
2 sticks butter, melted
2 cups shredded mozzarella cheese
¼ cup fresh basil + extra for garnish, roughly chopped
1 cup sun-dried tomatoes, roughly chopped & not in oil
Combine the 3 cups flour, cornmeal, sugar, baking powder and salt in a large mixing bowl. In a separate bowl, combine the milk, eggs and butter. Slowly pour the wet mixture into the dry ingredients while folding together until just combined. Be careful to not over mix the batter. Coat the sun-dried tomatoes with 1 tablespoon flour. Finally, fold 1 ½ cups of cheese, basil and sun-dried tomatoes into the batter. Allow the batter to set at room temperature for 20 minutes.
Preheat the oven to 350 degrees. Coat a 9” X 13” cake pan with cooking spray. Pour the batter into the pan and spread evenly. Garnish the top with basil and sprinkle with the remaining ½ cup cheese.
Bake at 350 degrees for 30 – 35 minutes, or until a toothpick comes clean. The top will become crisp and golden. Allow to cool slightly before slicing into large chunks.