* Exported from MasterCook *
Bread, Skillet Dried Tomato & Cheddar
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Vegetarian
Amount Measure Ingredient -- Preparation Method
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2 cups yellow cornmeal
2 cups all-purpose flour -- 1/4" dice
1/4 cup granulated sugar
2 tablespoons baking powder
1 jalapeno pepper -- seeded, finely diced
1 cup cheddar cheese -- graated
1/2 cup sun-dried tomatoes -- chopped, drained of oil
2 eggs
2 cups milk
2/3 cup peanut oil
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 in the peanut oil.
Lightly oil and heat an 8" cast iron skillet until very hot.
Pour in batter and bake at 400F for approx 40 min.
If using an 8" baking pan, add additional 20 min to the cooking time.
Yield: 8-10 servings.
Source:
"The Great Vegetarian Cookbook"
S(Internet address):
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Per Serving (excluding unknown items): 547 Calories; 27g Fat (44.2%
calories from fat); 14g Protein; 63g Carbohydrate; 4g Dietary Fiber;
76mg Cholesterol; 568mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates.