Skillet Sun Dried Tomato And Cheddar Bread
|Yellow cornmeal||2 Cup (32 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Baking powder||2 Tablespoon|
|Jalapeno||1 , diced|
|Cheddar cheese||1 Cup (16 tbs), grated|
|Olive oil||1⁄2 Cup (8 tbs), chopped|
|Milk||2 Cup (32 tbs)|
|Peanut oil||2⁄3 Cup (10.67 tbs)|
Preheat oven to 400 degrees F.
Combine all dry ingredients in a med.
Stir in jalapeno, cheddar and chopped tomato.In a separate bowl whisk together eggs and milk.
Stir liquids into the dry mixture and then mix in peanut oil.
Lightly oil and heat an 8 inch cast iron skillet until very hot.
Pour in batter and bake at 400 degrees F for approximately 40 minutes.
If using an 8 inch baking pan add an additional 20 minutes to cooking time.