This recipe is...
Sun-Dried Tomato and Jalapeņo Cornbread
1/2 cup flour
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon sugar
1 tablespoon baking powder
3 large eggs,room temperature
1 1/4 cups low-fat milk,room temperature
8 tablespoons (one stick) unsalted butter, melted
2 tablespoons chopped jalapeño chili peppers
2 tablespoons chopped, rehydrated sun-dried tomatoes
2. Sift the flour, cornmeal, salt, sugar and baking powder together in a mixing bowl. (This can be done the night before and kept covered on the counter.)
3. Stir in the eggs, milk, butter, sun-dried tomatoes and jalapeņo peppers with a wooden spoon until the dry ingredients are just moistened. Do not overmix.
4. Pour into the pan and bake until golden brown around the edges, about 15 minutes. The cornbread is done when a small knife inserted in the center comes out dry. Best when served warm from the oven.
Serving Size: 1 slice = 1/12 of cornbread
Number of Servings: 12
- 20 g
- 10 g
- 2 g
- 5 g
- Saturated Fat
- 6 g
- 285 mg