Sun-Dried Tomato & Cheddar Skillet Bread |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I love to serve this bread with brunch or as a side dish for a hearty stew. Ingredients:
2 cups cornmeal |
2 cups flour |
1/4 cup granulated sugar |
2 tablespoons baking powder |
2 jalapeno peppers, seeded & chopped fine |
1 cup cheddar cheese, grated (i like aged) |
1/2 cup olive sun-dried tomato packed in oil, well drained, coarsely chopped |
2 eggs |
2 cups milk |
2/3 cup peanut oil |
Directions:
1. Mix all the dry ingredients.
2. Stir in jalapeno, cheddar& chopped tomatoe.
3. In a fresh bowl whisk together the eggs,& milk.
4. Stir liquids into the dry ingredients.
5. Stir in the peanut oil.
6. do not mix too much.
7. Lightly oil a cast iron 8 skillet& heat it until very hot.
8. Pour in batter& bake at 400f for apprx 40 minutes.
9. N.
10. B.
11. You may also use an 8 baking pan but allow longer to bake (approximately 20 minutes longer).
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