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Skillet Sun Dried Tomato And Cheddar Bread Recipe
|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)|
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 mg
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
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.