Serves: 9
Total Calories: 449

2 cups yellow cornmeal
2 cups all-purpose flour
1/4 cup granulated sugar
2 tablespoons baking powder
1 jalapeño pepper, seeded, finely diced
1 cup Cheddar cheese, grated
1/2 cup sun-dried tomato, chopped, drained of oil
2 eggs
2 cups milk
2/3 cup peanut oil

Combine all dry ingredients in a medium mixing bowl. Stir in jalapeño, Cheddar, and chopped tomato.

In a separate bowl, whisk together eggs and milk in the peanut oil. Lightly oil and heat an 8-inch cast-iron skillet until very hot. Pour in batter and bake at 400° for approximately 40 minutes. If using an 8-inch baking pan, add additional 20 minutes to the cooking time.

Nutritional Facts:

Serves: 9
Total Calories: 449
Calories from Fat: 200

More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
Green Chile-Cheese Cornbread
Skillet Sun-Dried Tomato & Cheddar Bread
Bruschetta "The original garlic bread"
Cheddar Pecan Crackers
Country Gravy and Biscuits
Buttermilk Cinnamon-Nut Bread
Liberty Lake Huckleberry Bread
Cranberry Apple Nut Bread
The Yogi’s Banana Bread
Lingonberry Loaf (Alaska Low-Bush Cranberries)
Quick Gingerbread
Chunky Monkey Muffins
Alegra's Six Week Muffins
Washington State Apple Muffins
Breakfast Scones
Apricot-Pecan Scones
Sticky Orange Rolls
Overnight Brunch Rolls
Butterscotch Toast
Mendocino Streusel Coffee Cake
Sunrise Coffee Cake
Wonders
Berry Stuffed French Toast—San Francisco Style
Peg’s Kid-Pleasin’ French Toast
Oatmeal Pancakes
Hazelnut Buttermilk Pancakes with Blackberry Butter
Cottage Pancakes
Banana Pecan Pancakes
Bayfield Eggs
English Muffin Breakfast Casserole
Breakfast Sausage Soufflé
Breakfast-On-The-Run Bar
Moose Racks
Sunshine Pie
Papaya Jelly
Apricot Pepper Jelly
Apples with Granola and Cider Cream