Corn Bread with Sun-Dried Tomatoes and Chili Honey Butter
This corn bread looks very festive with the added sun-dried tomatoes and whole kernels of corn. Honey butter is required, and this one has an added kick.
Ingredients:
4 eggs, beaten
3 cups yellow cornmeal
2 1/4 cups buttermilk
1 cup white whole-wheat flour
1/2 cup granulated sugar
1/2 cup sun-dried tomatoes, drained of the oil and minced fine
1/2 cup whole kernel corn
1/2 cup butter, softened
1 tablespoon dried sage
2 teaspoons baking powder
1 1/2 teaspoons salt
Chili Honey Butter ingredients
1/2 cup butter
1/2 cup honey
1/4 teaspoon chili powder
Directions:
In a large bowl combine the eggs, buttermilk, sun-dried tomatoes, corn, and soft butter. Add the sugar, sage, salt, and baking powder, and the cornmeal. Mix well and pour into a buttered 9” x 13” baking dish. Bake the dish at 400°F (200°C) for 30 minutes until a thin knife comes out clean.
For the honey butter, soften the butter to room temperature, stir in the honey and chili powder. Transfer to a serving bowl and chill before serving.
Correspondences:
Butter, buttermilk, and eggs are of water. Sugar and sun-dried tomatoes are of air. The flour and baking powder are air of earth. Whole kernels of corn are water of fire. Cornmeal and sage are air of fire, chili powder is of fire, and honey is fire of air.
