Cheese-tomato Cornbread Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VGHC42A
1 cup: Cornmeal,
1 cup: Biscuit baking mix,
1/2 cup: Sun-dried tomato bits,
1 cup: Milk,
1/3 cup: Vegetable oil,
1/2 cup: Cheddar cheese, grated
1/4 cup: Parmesan cheese, gtrated
2: Eggs, lightly beaten
1/4 tsp: Garlic powder, or
1 centiliter: Garlic, 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. Source:
Timber Crest Farms
Source from luhu.jp
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. Source:
Timber Crest Farms
Source from luhu.jp