Cheese-Tomato Cornbread

602

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

Yield

servings

Prep

min

Cook

min

Ready

min

Trans-fat Free

Metric

Ingredients

1	cup	cornmeal
1	cup	biscuit baking mix (bisquick)	*
½	cup	sundried tomatoes bits
1	cup	milk
⅓	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

almost 8 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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References

Bisquick recipes

almost 8 years ago

Comments

Nutrition Facts

108g

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%

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Cheese-Tomato Cornbread

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

Yield

Prep

Cook

Ready

Ingredients

Directions

Reviews

References

Comments

Nutrition Facts

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