Italian Cornbread with Sundried Tomatoes

It's a little weird that I conceptualized making this dish because it was Fil-American Friendship day (June 4, our old Independence Day). However, cornbread is an American delicacy, and even if polenta is Italian and this cornbread is full of Italian-inspired ingredients, it still is American. Er, Italian-American. I love cornbread (if you've seen me at a Kenny Roger's Roasters you'd know I dip those muffins in gravy), but this recipe was new to me as it was not sweet. Looking back, I would have put sugar and chili powder in it, because I'm a little deranged. In any case, it still is very wholesome and chock-full of vitamins and fiber. Paired with baked beans (to add sweetness to the table), it was a perfect light lunch. (Recipe can be found here.)