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Quick: Sun Dried Tomato And Jalapeno Cornbread

Source of Recipe


gilly






List of Ingredients



• Nonstick cooking spray
  
• 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 1/2 cups low fat milk, room temperature
  
• 1/2 cup butter, melted
  
• 2 tablespoons chopped jalapeno peppers
  
• 2 tablespoons chopped, rehydrated sun dried tomatoes
  






Instructions



1. Preheat oven to 400 degrees. Coat a 9x9 inch pan with cooking 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). Stir in the eggs, milk, butter, sun dried tomatoes and jalapeno peppers with a wooden spoon until the dry ingredients are just moistened. Do not over mix.
   
   
3. Pour into prepared 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.