You are here

Skillet Sun Dried Tomato And Cheddar Bread

Elitists.Kitchen's picture
Ingredients
  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
  Eggs 2
  Milk 2 Cup (32 tbs)
  Peanut oil 2⁄3 Cup (10.67 tbs)
Directions

Preheat oven to 400 degrees F.
Combine all dry ingredients in a med.
mixing bowl.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Dish: 
Bread
Interest: 
Party
Servings: 
10

Rate It

Your rating: None
4.1725
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 556 Calories from Fat 304

% Daily Value*

Total Fat 34 g52.7%

Saturated Fat 8.3 g41.3%

Trans Fat 0 g

Cholesterol 62 mg20.7%

Sodium 370.2 mg15.4%

Total Carbohydrates 52 g17.3%

Dietary Fiber 2.8 g11.3%

Sugars 7.6 g

Protein 11 g22.1%

Vitamin A 5% Vitamin C 1%

Calcium 38.6% Iron 16.3%

*Based on a 2000 Calorie diet

0 Comments

Skillet Sun Dried Tomato And Cheddar Bread Recipe