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Cheese-Tomato Cornbread

 
Cheese-Tomato Cornbread
598

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

Trans-fat Free
 

Ingredients

1 cup cornmeal
1 cup biscuit baking mix (bisquick)
*
½ cup sundried tomatoes
bits
1 cup milk
cup vegetable oil
½ cup cheddar cheese
grated
¼ cup Parmesan cheese
gtrated
2 large eggs
lightly beaten
¼ teaspoon 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 8x8x2 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

Reviews

+6

over 7 years

Very tasty cornbread. I have used cheese and jalapenos before, but never tomatoes. Thanks for posting this very nice variation on an old standby!

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 29261% of calories 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?

 

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