Gastronomous

Yes! we cooked it in a cans!  We also added a twist of unexpected flavor and color to the classic cornbread!  Try using different can sizes remembering to adjust the cooking time for each .

The recipe works well with one dried chile, add more for flare! The cornbread is delicious hot or cold. Enjoy with sweet cream and tomato jam.  If you have any leftovers, freeze and use as a base for stuffing.

Ingredients: (enough for a 10-inch iron skillet, or 2 12-oz cans)

1 cup all-purpose flour
1 cup yellow cornmeal
1/8 cup sugar
4 tsp baking powder
1 tsp salt
1 egg
1 cup milk
1/4 cup canola oil
10 sun dried tomatoes, chopped ( about 1/3 of a cup)
1 dry chile, chopped

Heat oven to 400 degrees. Grease the iron skillet (or the container of choice). In a large bowl, mix all the dry ingredients, including the tomatoes and the chile. In a medium bowl, beat the egg lightly and mix with the milk and oil. Add to dry ingredients, stir to blend thoroughly, till wet and dry portions mix.
Pour into greased pan and bake about 20 minutes.