Cheese-tomato Cornbreadbreads, cheese, sun-dried ----WALDINE 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 teaspoon garlic powder; or 1 centiliter 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 |
