Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400°f butter two 9 1/2-inch-diameter deep-dish pie dishes. combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend. combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend. stir buttermilk mixture into dry ingredients. divide cornbread batter between prepared dishes. bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes. corn breads can be prepared 6 hours ahead. to reheat, cover with aluminum foil. reheat covered in 350°f oven about 10 minutes. cut cornbreads into wedges. transfer to towel-lined basket; serve warm.

Target recipe: mix dry ingredients incuding the chopped tomatoes. stir in the beer and mix to a tacky dough. turn into a greased and base-lined medium loaf tin,level out the top and sprinkle with the grated parmesan. bake at 180°c for an hour or until done. turn out onto a wire rack; remove paper and cool.