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.