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Sun-Dried Tomato and Jalapeño Cornbread

This recipe serves:  12

Shopping List

produce

• jalapeño chili peppers ( 2 tablespoons chopped )
• sun-dried tomatoes ( 2 tablespoons chopped, rehydrated )

eggs, dairy & soy

• eggs ( 3 large,room temperature )
• milk ( 1 1/4 cups low-fat,room temperature )
• butter ( 8 tablespoons (one stick) unsalted, melted )

baking supplies

• nonstick cooking spray ( )

staples

• flour ( 1/2 cup )
• cornmeal ( 1 1/2 cups )
• salt ( 1 teaspoon )
• sugar ( 1 teaspoon )
• baking powder ( 1 tablespoon )