Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Sun-Dried Tomato & Jalapeño Cornbread




Source of Recipe


From FoodFit


List of Ingredients




- - nonstick cooking spray
0.5 cup flour
1.5 cups cornmeal
1 teaspoon salt
1 teaspoon sugar
1 tablespoon baking powder
3 large eggs, room temperature
1.25 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


Recipe



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.