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Sun-Dried Tomato and Jalapeño Cornbread
Provided by
FoodFit
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FoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor!
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nonstick cooking spray
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1/2
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cup
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flour
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1 1/2
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cups
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cornmeal
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1
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teaspoon
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salt
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1
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teaspoon
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sugar
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1
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tablespoon
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baking powder
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3
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large
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eggs, room temperature
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1 1/4
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cups
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low-fat milk, room temperature
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8
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tablespoons
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(one stick) unsalted butter, melted
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2
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tablespoons
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chopped jalapeño chili peppers
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2
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tablespoons
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chopped, rehydrated sun-dried tomatoes
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Preparation
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Cook:25 minutes
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1
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Preheat the oven to 400 °F. Coat a 9" x 9" pan with nonstick spray.
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2
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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.)
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3
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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.
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4
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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.
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Nutritional Analysis
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Number of Servings:
12 servings
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Per Serving
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Calories
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186
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Fat
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10g
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Saturated Fat
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6g
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Protein
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5g
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Fiber
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2g
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Carbohydrate
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20g
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Sodium
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285mg
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Read Lillie Shockney's breast cancer blog