Spicy Italian Corn Bread
Recipe By: Giada De Laurentiis
1/2 tablespoons butter
2 packages corn muffin mix (recommended: Jiffy) (8 1/2-ounce)
1 tablespoons chili powder
2/3 cup whole milk
2 large eggs -- stirred to blend
1/2 cup drained oil-packed sun-dried tomatoes -- chopped
Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
Whisk the muffin mix and chili powder in a large bowl to blend. Mix in
the milk and eggs. Stir in the tomatoes. Spread the batter in the
prepared pan. Bake until the corn bread is firm to the touch and golden
brown, about 30 minutes. Cool slightly. Cut into squares and serve hot.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/