Side Items

Skillet Cornbread - Sundried Tomatoes takes 15 minutes to prepare.

Skillet Cornbread - Sundried Tomatoes takes 30 minutes to cook.

Skillet Cornbread - Sundried Tomatoes makes 12 servings.

The ingredients for Skillet Cornbread - Sundried Tomatoes are:

nonstick cooking spray
1/2 C Wheat flour
1 1/2 C Yellow Cornmeal
1 tablespoon baking powder

1 1/4 C low-fat soy milk, room temperature
1/4 C Sundried Tomatoes

3 large eggs, room temperature
1/4 C Ragu Tomato Sauce (any flavor - leftover!)

Here is how you make Skillet Cornbread - Sundried Tomatoes:

1. Preheat the oven to 350?F. Coat a cast iron skillet with nonstick spray. 2. Sift the dry ingredient together in a mixing bowl. (This can be done the night before and kept covered on the counter.) 3. Pour the milk in a cup and add the chopped dried tomatoes in - to soften. 4. Stir in a large mixing bowl all the ingredients with a wooden spoon until the dry ingredients are just moistened. Do not overmix. 4. Pour into the skillet and bake until golden brown around the edges, about 30 minutes. The cornbread is done when a small knife inserted in the center comes out dry.Best when served warm from the oven1 slice = 1/12 of cornbread Serving Size: 1 slice = 1/12 of cornbread Number of Servings: 12Recipe submitted by SparkPeople user JULIABELANGER.

The nutritional information for Skillet Cornbread - Sundried Tomatoes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 109.2

• Total Fat: 2.2 g
• Cholesterol: 46.5 mg
• Sodium: 202.5 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 1.5 g
• Protein: 4.2 g