Skillet Cornbread - Sundried Tomatoes

Skillet Cornbread - Sundried Tomatoes
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Nutritional Info
  • 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

View full nutritional breakdown of Skillet Cornbread - Sundried Tomatoes calories by ingredient
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This version is my tomato version of skillet cornbread. This version is my tomato version of skillet cornbread.
Number of Servings: 12


    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!)


1. Preheat the oven to 350F. 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 oven
1 slice = 1/12 of cornbread

Serving Size: 1 slice = 1/12 of cornbread

Number of Servings: 12

Recipe submitted by SparkPeople user JULIABELANGER.

TAGS:  Side Items |

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