Cheese-tomato cornbread
Yield: 6 Servings MMM
Ingredients:
- 1 c Cornmeal
- 1 c Biscuit baking mix
- 1/2 c Sun-dried tomato bits
- 1 c Milk
- 1/3 c Vegetable oil
- 1/2 c Cheddar cheese; grated
- 1/4 c Parmesan cheese; gtrated
- 2 Eggs; lightly beaten
- 1/4 ts Garlic powder; or
- 1 cl Garlic; minced
Instructions:
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
