Next Generation Life Fitness

Sun-Dried Tomato and Jalapeno Cornbread

Preptime: 10 min.
Cooktime: 15 min.

Calories: 186
Carbs: 20g
Fat: 10g
Fiber: 2g
Protein: 5g
Satfat: 6g
Sodium: 285mg

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 1/4 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

Directions:
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 jalapeno 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.