Cheese-tomato cornbread

Yield: 6 Servings

Measure Ingredient
1 cup Cornmeal
1 cup Biscuit baking mix
½ cup Sun-dried tomato bits
1 cup Milk
⅓ cup Vegetable oil
½ cup Cheddar cheese; grated
¼ cup Parmesan cheese; gtrated
2 \N Eggs; lightly beaten
¼ teaspoon Garlic powder; or
1 clove Garlic; minced


In large bowl, combine all ingredients just until well-combined and no longer dry. Add more milk if necessary. Pre-heat oven to 375~.

Lightly oil a 8x8x2" pan. Spread batter in pan and bake 40 to 45 minutes or until top is golden and springs back at touch. Source: Timber Crest Farms

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