1 1/2 cups
1 1/4 cups
(one stick) unsalted
jalapeño chili peppers
1. Preheat the oven to 400°F. Coat a 9" x 9" pan with nonstick spray.
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 jalapeño 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
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin