Cheese-Tomato Cornbread

The indredients are:
MMMMMWALDINE VAN GEFFEN VGHC42A 1 cup Cornmeal 1 cup Biscuit baking mix 1/2 cup Sun-dried tomato bits 1 cup Milk 1/3 cup Vegetable oil 1/2 cup Cheddar cheese, grated 1/4 cup Parmesan cheese, gtrated 2 Eggs, lightly beaten 1/4 tsp Garlic powder, or 1 cl Garlic, minced

The recipe yield is:
6 Servings

Info:
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

Note:
Sun-Dried; Breads; Cheese; Wrv

free recipes home