Sun-Dried Tomato and Jalapeño Cornbread

12
Serves
186
Calories
18
Nutrients
19
Vitamins

Ingredients

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

Cooking Instructions

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

Nutrition Information

Number of Servings: 12

Calories
186
Protein
5 g
Total Carbohydrate
20 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
2 g
Total Fat
10 g
Saturated Fat
6 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
76 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
10 %
Percent Calories from Carbohydrate
43 %
Percent Calories from Fat
48 %

Vitamin A
516 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
1 mg
Vitamin D
22 IU
Folate
47 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
40 mg
Iron
1 mg
Phosphorus
45 mg
Potassium
126 mg
Sodium
285 mg
Zinc
0 mg