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Cheese-Tomato Cornbread

Cheese-Tomato Cornbread

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Submitted by bigmommabird

A cheesy cornbread that’s easy to make using Bisquick that has with sun-dried tomatoes bits throughout.

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 237
CUP ML CORNMEAL
½ 118
CUP ML SUNDRIED TOMATOES
bits
1 237
CUP ML MILK
79
CUP ML VEGETABLE OIL
½ 118
CUP ML CHEDDAR CHEESE
grated
¼ 59
CUP ML PARMESAN CHEESE
gtrated
2 2
LARGE LARGE EGGS
lightly beaten
¼ 1.3
TEASPOON ML GARLIC POWDER
or, 1 clove, minced

Directions

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 8×8×2 pan.

Spread batter in pan and bake 40 to 45 minutes or until top is golden and springs back at touch.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 292 61% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 264mg 11%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 19g
Vitamin A 7% Vitamin C 3%
Calcium 18% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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