Cheese-tomato cornbread
6 Servings
Ingredients
| Quantity | 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 | Eggs; lightly beaten | |
| ¼ | teaspoon | Garlic powder; or |
| 1 | clove | Garlic; minced |
Directions
WALDINE VAN GEFFEN VGHC42A
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