Side Dish

Sun-Dried Tomato + Jalape?o Cornbread is for Side Dish.

Sun-Dried Tomato + Jalape?o Cornbread takes several minutes to prepare.

Sun-Dried Tomato + Jalape?o Cornbread takes several minutes to cook.

Sun-Dried Tomato + Jalape?o Cornbread makes 12 servings.

The ingredients for Sun-Dried Tomato + Jalape?o Cornbread are:

1/3 cup whole wheat flour
1/4 cup all purpose flour
1 1/2 cups cornmeal
1 tsp salt
1 tsp splenda
1 Tbsp baking powder
1 egg
1/2 cup all whites egg substitute
1 1/4 cups skim milk, room temperature
5 Tbsp country crock + calcium, melted
3 Tbsp unsweetened applesauce
2 Tbsp jalape?o peppers, diced
2 Tbsp rehydrated sun-dried tomatoes, chopped

Here is how you make Sun-Dried Tomato + Jalape?o Cornbread:

Preheat the oven to 400?F. Coat a 9" x 9" pan with nonstick spray. Sift the flours, cornmeal, salt, splenda and baking powder together in a mixing bowl. Stir in the eggs, egg substitute, milk, margarine, applesauce, sun-dried tomatoes and jalape?o peppers with a wooden spoon until the dry ingredients are just moistened. Do not overmix. 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. Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Sun-Dried Tomato + Jalape?o Cornbread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 116.5

• Total Fat: 3.2 g
• Cholesterol: 15.9 mg
• Sodium: 403.8 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 1.6 g
• Protein: 4.3 g