Monday, September 20, 2010

Spicy Cornbread with Sun-Dried Tomato and Jalapeno

Servings 10 to 12
Preparation time: 15 minutes plus baking

¾ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon chili powder
1 ½ cups yellow cornmeal
6 tablespoons butter, melted
¾ cup milk
3 large eggs, beaten
1 (7 ounce) jar sun-dried tomatoes in oil, drained and finely chopped
2 medium jalapeno peppers, seeded an diced (about 4 tablespoons)

Place the flour, baking powder, salt and chili powder into a large bowl. Whisk in the cornmeal.

Whisk in the butter, milk and eggs until just combined. Fold in the tomatoes and peppers.

Place the batter into a loaf pan coated in vegetable oil spray. Bake for 45 to 50 minutes or until toothpick inserted into the center of the loaf comes out clean.


Events By Karmic Design said...

I'm making this tonight. It sounds wonderful. I don't see the temperature to bake it at, would 375 F be sufficient?

Jorj Morgan said...

375 is perfect. Thanks for looking at the details!! J.

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