The best delicious Cheese-tomato Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cheese-tomato Cornbread recipe today!
Hello my friends, this Cheese-tomato Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Cheese-tomato Cornbread is amazingly delicious, and addictive, everyone will be asking for more Cheese-tomato Cornbread.
What Makes This Cheese-tomato Cornbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cheese-tomato Cornbread.
Ready to make this Cheese-tomato Cornbread Recipe? Let’s do it!
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———————-WALDINE VAN GEFFEN VGHC42A———————-
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 ts Garlic powder; or
1 cl Garlic; minced
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.
Yields
6 Servings
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