Cheese-Tomato Cornbread
A cheesy cornbread that's easy to make using Bisquick that has with sun-dried tomatoes bits throughout.
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 118 | ml |
sundried tomatoes
bits |
|
| 237 | ml |
milk
|
|
| 79 | ml |
vegetable oil
|
|
| 118 | ml |
cheddar cheese
grated |
|
| 59 | ml |
Parmesan cheese
gtrated |
|
| 2 | large |
eggs
lightly beaten |
|
| 1.3 | 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 8x8x2 pan.
Spread batter in pan and bake 40 to 45 minutes or until top is golden and springs back at touch.
