Cheese-tomato Cornbread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Breads, Cheese, Sun-dried, Wrv | 6 | Servings | |
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 | t | Garlic powder, or |
| 1 | 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 350
Calories From Fat: 189
Total Fat: 21.4g
Cholesterol: 75.5mg
Sodium: 363.7mg
Potassium: 183.7mg
Carbohydrates: 30.7g
Fiber: 1.9g
Sugar: 4.6g
Protein: 9.1g