Sun-Dried Tomato and Jalapeño Cornbread Recipe

Ingredients
Nonstick cooking spray
1/2 cup flour
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon sugar
1 tablespoon baking powder
3 large eggs, room temperature
1 1/4 cups low-fat milk, room temperature
8 tablespoons (one stick) unsalted butter, melted
2 tablespoons chopped jalapeño chili peppers
2 tablespoons chopped, re-hydrated sun-dried tomatoes

Cooking Instructions
1. Preheat the oven to 400°F. Coat a 9” x 9” pan with nonstick spray.
2. Sift the flour, cornmeal, salt, sugar and baking powder together in a mixing bowl. (This can be done the night before and kept covered on the counter).
3. Stir in the eggs, milk, butter, sun-dried tomatoes and jalapeño peppers with a wooden spoon until the dry ingredients are just moistened. Do not over mix.
4. 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.