Sun-Dried Tomato & Cheddar Skillet Bread

I love to serve this bread with brunch or as a side dish for a hearty stew.

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 2  cups cornmeal
• 2  cups flour
• 1⁄4 cup granulated sugar
• 2  tablespoons baking powder
• 2  jalapeno peppers, seeded & chopped fine
• 1  cup cheddar cheese, grated (I like aged)
• 1⁄2 cup  olive sun-dried tomato packed in oil, well drained, coarsely chopped
• 2  eggs
• 2  cups milk
• 2⁄3 cup  peanut oil

Directions

1. Mix all the dry ingredients.
2. Stir in jalapeno, cheddar& chopped tomatoe.
3. In a fresh bowl whisk together the eggs,& milk.
4. Stir liquids into the dry ingredients.
5. Stir in the peanut oil.
6. do not mix too much.
7. Lightly oil a cast iron 8" skillet& heat it until very hot.
8. Pour in batter& bake at 400f for apprx 40 minutes.
9. N.
10. B.
11. You may also use an 8" baking pan but allow longer to bake (approximately 20 minutes longer).