50 min.
Preparation time
Preparation: 10 min.
Cooking: 40 min.
Gaps: no
Total: 50 min.
Servings
Serve: 8 persons
Weight Per Serving: 102g
Price Per Serving: 0.81$
309kcal
Nutrition
Calories: 309kcal
Protein: 9.72%
Fat: 29.61%
Carbs: 60.67%
Ingredients
- 0.5 tablespoon butter
- 1 tablespoon chili powder
- 17 ounce corn muffin mix recommended: Jiffy
- 2 large eggs
- 0.5 cup oil-packed sun-dried tomatoes drained chopped
- 0.7 cup milk whole
Equipment
- bowl
- frying pan
- oven
- whisk
- baking pan
Directions
- 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.
Nutrition Facts
Properties
Nutrition Score
11.159999919974%
Nutrients percent of daily need
